Chili Cheese Dip
Submitted by kerschen
Layered cream cheese, cheddar, and spicy chili baked until bubbly and golden. This lighter chili cheese dip uses fat-free cheeses and comes together in under an hour. Scoop it up with tortilla chips.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minGame day, movie night, or just because you need something warm and scoopable on a Tuesday.
This layered dip starts with a spread of cream cheese on the bottom, a blanket of cheddar in the middle, and spicy canned chili poured right over the top. More cheese goes on last, and the whole thing bakes until it bubbles and turns irresistible.
The fat-free cheeses keep it on the lighter side without sacrificing that rich, gooey pull you want from every chip-load. Finish with chopped raw onions for a sharp, fresh bite.
Kitchen Tips
- Soften the cream cheese before spreading so it covers the dish evenly without tearing.
- Use a cast iron skillet for extra browning and a rustic presentation straight from oven to table.
- Let it cool for just 3 to 4 minutes before serving so it thickens slightly and clings to the chips.
Ingredients
Directions
Spread cream cheese in bottom of oven safe serving dish.
Layer 1 cup cheddar cheese over that and pour/spread chili over cheeses.
Top with reserved ½ cup cheese and bake at 375℉ (190℃). for 30 min or until bubbly.
Top with raw onions and serve with tortilla chips.
Comments
Hmmm, I do not see a reference to chili in the ingredients list... Guessing the vegetable dip should be chili? I can - what size can? Thanx
Thanks for your comment, we just edited the recipe, and it should be 1 can (19 ounces) chili bean sauce, enjoy the recipe!