Longhorn Chili Dip
Dive into the ultimate party favorite with this Longhorn Chili Dip, a hearty and flavorful crowd-pleaser that's perfect for game days, potlucks, or casual gatherings. This warm, cheesy dip combines savory ground beef, smoky sausage, and a rich blend of spices, perfectly balanced by creamy layers of cream cheese and gooey melted cheddar. With the addition of diced tomatoes with green chilies for a zestful kick and tender red kidney beans for texture, every scoop delivers a burst of bold chili flavor. Easy to prepare in just 45 minutes, this dip is baked to perfection and finished with fresh green onion garnish for a pop of color. Serve it piping hot with tortilla chips for a crave-worthy appetizer that will have everyone coming back for more. Keywords: chili dip, party appetizer, cheesy dip, game day food, easy recipe, baked dip.
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Recipe Information
Ingredients
- 1 pound ground beef
- 8 ounces smoked sausage
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 14.5-ounce can diced tomatoes with green chilies
- 1 15-ounce can, drained and rinsed red kidney beans
- 8 ounces, softened cream cheese
- 2 cups, shredded cheddar cheese
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 stalks, chopped for garnish green onions
- 1 bag, for serving tortilla chips
Instructions
Heat a large skillet over medium heat and add the olive oil.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain any excess fat.
Slice the smoked sausage into thin rounds and add them to the skillet with the ground beef. Cook for 2-3 minutes to lightly brown the sausage.
Stir in the diced tomatoes with green chilies, kidney beans, tomato paste, chili powder, paprika, ground cumin, salt, and black pepper. Mix well to combine.
Reduce the heat to low and let the chili mixture simmer for 10 minutes, stirring occasionally to prevent sticking.
Preheat the oven to 375°F (190°C).
Transfer the chili mixture to an oven-safe casserole dish.
Add the softened cream cheese to the chili and gently stir until fully incorporated.
Sprinkle the shredded cheddar cheese evenly over the top of the chili mixture.
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 slightly.
Garnish with chopped green onions and serve warm with tortilla chips for dipping.
Nutrition Facts
Calories |
5147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.4 g | 471% | |
| Saturated Fat | 147.7 g | 738% | |
| Polyunsaturated Fat | 37.5 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 10821 mg | 470% | |
| Total Carbohydrate | 273.0 g | 99% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 36.1 g | ||
| Protein | 208.1 g | 416% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1914 mg | 147% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 5343 mg | 114% | |
*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.
