Description
This hearty and creamy Chili Cheese Dip combines savory ground beef, flavorful chili with beans, melted cream cheese, and shredded cheddar and Monterey Jack cheeses. Enhanced with spices like chili powder and cumin, it’s a perfect warm appetizer served with crunchy tortilla chips, ideal for gatherings and game days.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) chili with beans
- 1 can (10 ounces) diced tomatoes with green chilies, drained
Cheeses and Spices
- 1 package (8 ounces) cream cheese, cubed
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Optional Garnishes and Serving
- Sliced jalapeños
- Chopped cilantro
- Sour cream for garnish
- Tortilla chips for serving
Instructions
- Cook the ground beef: In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Once cooked, drain any excess fat to keep the dip rich but not greasy.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the same skillet. Sauté for about 3-5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Add chili and tomatoes: Stir in the can of chili with beans along with the drained diced tomatoes with green chilies, mixing well to combine the flavors.
- Melt the cream cheese: Add the cubed cream cheese to the skillet and continue cooking over medium heat. Stir occasionally until the cream cheese fully melts and the mixture becomes smooth and creamy.
- Incorporate shredded cheeses and spices: Mix in the shredded cheddar cheese and Monterey Jack cheese along with the chili powder and cumin. Stir continuously until the cheeses melt and everything is well combined.
- Season to taste: Add salt and pepper according to your preference and stir to evenly distribute the seasoning.
- Transfer and garnish: Transfer the warm dip to a serving dish. Optionally, garnish with sliced jalapeños, chopped cilantro, and a dollop of sour cream for an extra burst of flavor and texture.
- Serve: Serve the chili cheese dip hot with tortilla chips for dipping and enjoy immediately.
Notes
- For a spicier dip, add more jalapeños or a dash of hot sauce.
- Use a non-stick skillet to prevent sticking and easier cleanup.
- You can substitute ground turkey for beef for a leaner option.
- Leftover dip can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or microwave.
- To make it gluten-free, ensure that chili with beans and tortilla chips are certified gluten free.
