Byron's Famous Killer Cheese Dip
Submitted by icblue07
Spicy, creamy cheese dip loaded with green chiles, cumin, chili powder, and sour cream. The kind of party dip that empties the bowl before halftime and has everyone begging for the recipe.
YIELD
1 batchPREP
15 minCOOK
15 minREADY
30 minByron knew what he was doing.
This crowd-pleasing cheese dip starts with cream of cheddar soup as the base, then gets loaded up with green chiles, crushed red pepper, chili powder, cumin, garlic, and a hit of hot sauce.
Everything simmers together until the flavors meld, then sour cream stirs in at the end for a cool, tangy finish that keeps the heat from going overboard.
Grab a bag of sturdy corn chips and watch it disappear. With 80 reviews and counting, this one’s earned its “famous” title.
Variations
- Stir in cooked chorizo or seasoned ground beef to make it a meal
- Add a drained can of Ro-Tel tomatoes for extra heat and tang
- Swap the sour cream for Greek yogurt for a lighter version that still brings the creaminess
Pro Tips
- Heat everything on low; cheddar-based dips scorch easily if you rush them
- Taste and adjust the cumin and garlic before adding the sour cream, as the recipe suggests. Most folks find it needs more of both.
- Use sturdy tortilla chips or Tostitos Scoops for dipping; thin chips will snap under the weight of this thick dip
Ingredients
Directions
Mix together all ingredients except the sour cream; heat to boiling at low heat.
When blended, correct seasoning (usually needs more cumin and garlic.
Add sour cream and heat until it bubbles slightly. Serve with Tostitos or any natural Mexican-style corn chip.
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