Chili Dip
Indulge in the ultimate party favorite with this rich and savory Chili Dip recipe, a crowd-pleasing fusion of spicy, cheesy, and hearty flavors. Featuring seasoned ground beef, zesty diced tomatoes with green chilies, and creamy layers of softened cream cheese, this warm dip is irresistibly satisfying. Topped with melted cheddar for a gooey finish, it’s baked to perfection and served alongside crispy tortilla chips. Packed with protein thanks to kidney beans and seasoned with chili powder and cumin, this dip strikes the perfect balance of flavor and texture. Perfect for game days, gatherings, or cozy nights in, this quick-to-make appetizer is your go-to for a bold and satisfying snack.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 14-ounce can Canned diced tomatoes with green chilies
- 1 15-ounce can Canned kidney beans, drained and rinsed
- 1 8-ounce can Tomato sauce
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 ounces Cream cheese, softened
- 1.5 cups Shredded cheddar cheese
- 2 tablespoons Fresh cilantro, chopped, optional for garnish
- 1 bag Tortilla chips, for serving
Instructions
In a large skillet over medium-high heat, brown the ground beef until fully cooked and no pink remains, about 7-8 minutes. Drain any excess grease and return the beef to the skillet.
Add the diced onion and minced garlic to the skillet. Cook until the onion is soft and translucent, about 3-4 minutes.
Stir in the canned diced tomatoes with green chilies, drained kidney beans, tomato sauce, chili powder, ground cumin, salt, and black pepper. Mix well to combine and bring to a simmer.
Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
Preheat your oven to 375°F (190°C).
In a 9x9-inch (or similar-sized) oven-safe baking dish, spread the softened cream cheese evenly across the bottom.
Pour the chili mixture evenly over the cream cheese layer.
Sprinkle the shredded cheddar cheese evenly over the chili mixture to create a cheesy topping.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped fresh cilantro if desired.
Serve warm with tortilla chips for dipping and enjoy!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.0 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 318 mg | 24% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
