Sharing  a good recipe dip from Hungry Jack that we tried. This recipe calls for a can of chili but we used homemade left over turkey chili and it turned out great!!


  • 1 carton (4.2 oz.) Hungry Jack® Premium or Cheesy Hashbrown Potatoes
  • 2 cups (8 oz.) shredded Cheddar or Jack cheese (regular or reduced-fat)
  • 1 package (8 oz.) cream cheese, softened (regular or reduced-fat)
  • 1 can (14 oz.) chili bean
  • 1 cup corn kernels (frozen or canned)
  • 1 can (10 oz.) southwest style diced tomatoes, drained
  • 1/4 cup sliced green onions
  • Cooking spray
  • Tortillas or tortilla chips
  • Hot sauce (optional)

Preparation Directions:

  1. Heat oven to 400°F.
  2. Fill hashbrowns carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
  3. Combine hashbrowns and cheese in a bowl and set aside.
  4. Spread softened cream cheese on the bottom of a 2 quart or 9×9-inch casserole dish. Layer chili, corn, tomatoes and green onion over cream cheese.
  5. Spread hashbrown mixture over top of casserole; spray top of potatoes generously with cooking spray.
  6. Bake until bubbly and golden brown, about 20 minutes. Serve warm with soft tortillas or tortilla chips and hot sauce if desired.

Nutritional Information:

Per serving: 70 calories, 3g fat (2g sat. fat), 10mg cholesterol, 8g carbohydrate, 210 mg sodium, 0g fiber, 4g protein.