How to Make Satter (“Walking”) Dip
By Shayne Satter
January 2011
Rough Draft 1
Chips and dip. Not many snack foods quite match the
popularity and widespread enjoyment of the finger-held chip
submerged in a tasty dip. No matter the occasion, from birthday
parties to Super Bowl gatherings, chips and dips have long
proven to be a staple of American snack foods, with millions of
people across our country devouring a cornucopia of chips and
dips in countless varieties and styles. Long a tradition in the
Satter family, the Satter “Walking” Dip is simple, yet a gem
amongst the sea of dips, tantalizing the taste buds and unleashing
the salivary glands of Satter family and friends for many years.
Take a dip in this flavorsome creation, and revel in this edition of
yummy hors d’oeuvre Americana.
Materials Needed:
 4-5 quart saucepan, with lid
 Butter knife
 Can opener
 Spoon or rubber spatula
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Large cooking/serving spoon
Cheese grater
Glass oven dish
3 cans of chili, preferably hot/spicy
2 one-pound blocks of cream cheese
4 ounce cheddar cheese block
Tortilla chips
Procedures:
 With the can opener, open each of the three cans of chili. Be
careful not to cut yourself on the can lids, as they are very
sharp. Immediately throw away the can lids.
 Empty the contents of all three cans of chili into the
saucepan. Be sure to scrape the insides of the cans with a
spoon or rubber spatula in order to remove all the chili from
inside the cans.
 Turn a stove burner on medium, and place the saucepan of
chili on the burner.
 While the chili is heating, open the two packages of cream
cheese.
 Carefully add the cream cheese blocks into the saucepan of
chili. With the spoon or butter knife, scrape the cream
cheese off the foil package wrapping to ensure all the cream
cheese is used, and none is wasted.
 Place the lid on the saucepan to maintain heat and avoid any
splatter.
 As the chili and cream cheese are heating, open the block of
cheddar cheese, and grate approximately four ounces.
 Allow the chili and cream cheese to heat, stirring frequently.
Continue this until the cream cheese completely melts, and
the chili and cream cheese become an even mixture, with all
white clumps of cream cheese melted and mixed in. Once the
cream cheese is completely melted and mixed into the chili,
allow the mixture to heat until desired temperature.
Continue stirring frequently.
 When the chili and cream cheese are almost hot enough,
preheat the oven to 375 degrees, Fahrenheit.
 Once the chili-cream cheese is hot enough, carefully pour the
entire mixture into the oven dish.
 Sprinkle the grated cheddar cheese over the top of the
mixture until evenly spread.
 Using oven mitts, place the dish, uncovered, inside the oven.
 Leave in the oven until the cheddar is thoroughly melted.
 Remove the dish carefully with oven mitts.
 Revel at the amazing dip you have just prepared, salivate,
then enjoy with your favorite tortilla chips!
Optional – Try spreading diced jalapeno peppers over the top of
the grated cheese before placing it in the oven, for an extra spicy
dip experience!