chili cheese dip recipe

Written ByJenny Smyth Posted on
chili cheese dip recipe
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The Best chili cheese dip recipe

I’ve been making this chili cheese dip recipe for years, and it’s always a hit with my family and friends. It’s one of those classic dips that just never goes out of style, and I think it’s because it’s so easy to make and customize to your taste.

I love that it’s a simple mixture of chili, cheese, and a few other ingredients that come together to create a deliciously creamy and spicy dip. My kids always ask for this when we’re watching a movie or having a game night, and it’s perfect for snacking on while we’re all together.

Plus, it’s a great way to get in some extra veggies – I like to add in some diced bell peppers or jalapenos to give it an extra kick. And the best part?

It’s super easy to make ahead of time and store in the fridge for later. I’ve even taken it to potlucks and parties, where it’s always a crowd-pleaser.

The key to this recipe is using high-quality chili and cheese – don’t be afraid to splurge on the good stuff if you want the best flavor. I also like to use a mix of sharp cheddar and Monterey Jack for the creamiest possible dip.

But the beauty of this recipe is that you can customize it however you like – add some diced onions or garlic for extra flavor, or use different types of cheese for a unique taste. It’s really up to you how you make it, which is part of what makes this recipe so great.

Chili Cheese Dip

Chili Cheese Dip

4.6 from 728 votes

A warm, creamy dip combining savory chili with melted cheese, perfect for parties or game day. This easy recipe uses simple ingredients for a crowd-pleasing appetizer.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chili Base

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 pound ground beef
1 can (15 oz) kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and black pepper to taste

For the Cheese Layer

8 ounces cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup sour cream

For Garnish

2 tablespoons chopped fresh cilantro
1 jalapeno, sliced (optional)

👨‍🍳Directions

1Preheat oven to 375°F.
2Heat olive oil in a large skillet over medium-high heat until shimmering.
3Add diced onion and cook for 3-4 minutes until softened and translucent.
4Add minced garlic and ground beef to the skillet.
5Cook for 5-7 minutes, breaking up the meat with a spatula, until the beef is browned and no longer pink.
6Drain any excess fat.
7Stir in kidney beans, diced tomatoes with their juices, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper.
8Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
9In a separate mixing bowl, combine softened cream cheese, shredded cheddar, shredded Monterey Jack, and sour cream.
10Stir until well blended and smooth.
11Spread half of the chili mixture evenly into the bottom of a 9×9 inch baking dish.
12Spoon the cheese mixture over the chili and spread gently to cover.
13Top with the remaining chili mixture.
14Bake in the preheated oven for 15-20 minutes, until the dip is hot and bubbly around the edges.
15For a golden top, switch to broil for the last 1-2 minutes, watching closely to avoid burning.
16Remove from oven and let rest for 5 minutes.
17Garnish with chopped cilantro and jalapeno slices if desired.
18Serve warm with tortilla chips or crusty bread.

🔧Equipment

Large skillet
Mixing bowl
9×9 inch baking dish
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 75mg🧂Sodium: 680mg🌾Total Carbs: 14g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 18g

📝Notes

For a spicier dip, add 1/2 teaspoon cayenne pepper to the chili. You can substitute ground turkey or chicken for the beef. Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.

Watch Video Of How Chili Cheese Dip Works

This chili cheese dip recipe is always a good idea for any occasion – whether we’re having friends over for game night or just need something quick and easy after school pick-up. My family loves how customizable it is – we can add in whatever ingredients we like and make it as spicy or mild as we prefer.

And the best part? It’s incredibly easy to store in the fridge for later use, which makes it perfect for meal prep or potlucks.

❓ Frequently Asked Questions About Chili Cheese Dip

Q: Can I make this dip in advance?

A: Yes, you can definitely make this dip ahead of time! In fact, I like to make it at least an hour before serving so the flavors can meld together. Just store it in an airtight container in the fridge until you’re ready to serve.

Q: What type of cheese should I use?

A: For this recipe, I recommend using a mix of sharp cheddar and Monterey Jack for the creamiest possible dip. You can also experiment with other types of cheese, like Pepper Jack or Colby Jack, for a unique flavor.

Q: Can I add other ingredients to this dip?

A: Absolutely! This dip is super versatile and can take on whatever flavors you like. Some ideas include adding diced onions or garlic for extra flavor, using different types of cheese for a unique taste, or even adding some heat with diced jalapenos.

Q: How long does this dip keep?

A: This dip will keep in the fridge for at least 3-5 days without losing its flavor or texture. Just make sure to store it in an airtight container and refrigerate at 40°F (4°C) or below.

Q: Can I freeze this dip?

A: Yes, you can freeze this dip! Just scoop it into an airtight container or freezer bag and store in the freezer for up to 3 months. When you’re ready to serve, simply thaw overnight in the fridge or reheat as desired.

Q: How do I reheat this dip?

A: To reheat this dip, simply place it in the microwave or oven until warm and melted.

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