This homemade chili cheese dip is one you will want to save. It's made with real, fresh ingredients and is so smooth and creamy. Ditch the canned stuff and start with a quick chili mix finished off with three types of cheese. This cheesy dip is sure to be a hit at your next super bowl party!
This homemade cheesy chili dip is the ultimate game day snack. It starts with a homemade bean chili that is full of ground beef, peppers, and black beans. Then, it's smothered in a 3 cheese sauce, salsa, and sour cream.
If you want to use a left-over chili, my beef and black bean chili is a great option.
While canned or premade chili can also be used, this recipe calls for a quick chili mix that's full of flavor. It's what makes this dip that much better.
Taking the extra step to make your own chili is so worth it. To get the best results, add the cheese and finish this dip right before serving.
This chili cheese dip recipe is the perfect appetizer for your next party, nacho bar, or big game.
If you are looking for more appetizer recipes or side dishes, here are a few others I would recommend:
The most important thing to remember is to use freshly shredded cheese. The bagged stuff just does not work. The cheese needs to be as fresh as possible.
Ground Beef: Ground turkey can also be used in place of the ground beef.
Fresh Cheese: Use freshly grated cheeses. Pre grated cheese in the bag does not melt well.
Salsa: The best salsa to use for this dip is a smoother consistency. It helps make the dip creamier.
Optional: Hot sauce to make it spicy!
Serve with tortilla chips, Fritos scoops or your other favorite chips.
In a braiser, large cast iron pan, or other non-stick skillet, warm up olive oil over medium heat.
Add in the onions and saute until soft and translucent.
Add in bell pepper and jalapeños then sauté until soft.
Cook the ground beef, breaking it up with a wooden spoon.
It's done when the beef is completely browned.
Mix in seasonings, salsa, and black beans.
Cook for a few minutes bringing everything up to temp.
Mix in the sour cream.
Reduce heat to low. Add in the cubed cream cheese and cook on low until completely melted and incorporated.
Turn off the heat and add in the shredded cheddar and pepper jack. Mix until it's completely melted.
As the cheese melts, keep stirring with a wooden spoon or spatula.
Can be served right in the pan you made it in or transfer to a baking or serving dish.
Top with green onions and serve right away while it's still warm.
This chili cream cheese dip does not reheat well and may become a different consistency. It's best served right away.
While it can be reheated and eaten the next day, it's just not the same as when you first make it.
Make ahead: If you would like to make this ahead of time, just cook everything together leaving out the sour cream and cheeses. Just before serving it, warm over medium heat, reduce to low, then add the sour cream and cheeses.
Canned Chili - A couple cans of chili can be used in place of making your own. Just warm up the chili in a pan and add the salsa, sour cream, and all the cheese.
Different cheese - Colby jack cheese can be used in place of the pepper jack.
Leftover chili dip: Leftover chili can absolutely be used. Just add 3 cups of your leftover chili and warm over medium heat, then reduce to low and add in the sour cream, salsa, and cheese.
Crock Pot Chili Cheese dip: This dip can be made in a slow cooker but it's not ideal. Just cook everything in a pan, leaving out the cheese. About 30 minutes to an hour before serving add everything to the crock pot, mix in the cheese and sour cream and cook on low. Stir often and serve right away.
If sitting too long, the cheese will start to separate causing the dip to become a different consistency.
Spicy Chili Cheese Dip: If you would like a spicy version, select a spicy salsa, add in about ¼ cayenne or your favorite hot sauce.
Large skillet, pan or braiser: I prefer to use my Le Creuset braiser to make this dip but any large skillet or pan would work great.
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Chili Cheese Dip
- 1 Tablespoon Olive Oil
- 1 pound Ground Beef
- 1 medium Onion Diced
- 1 Jalapeno Pepper Diced
- 1 Red Bell Pepper Diced
- 2 teaspoons Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2-3 Garlic Cloves pressed or minced
- 1 Cup Salsa
- 1 15oz Can Black Beans Drained and rinsed
- 1 8oz Brick of Cream Cheese Diced into cubes and at room temperature
- 1 Cup Shredded Sharp Cheddar Cheese Packed
- 1 Cup Shredded PepperJack Cheese Packed
- ½ Cup Sour Cream
- ¼ Cup Diced Green Onions
- In a large cast iron pan or other non-stick skillet, warm up olive oil over medium heat.
- Add in the onions and saute until soft and translucent.
- Add in bell pepper and jalapeños then sauté until soft.
- Cook the ground beef, breaking it up with a wooden spoon.
- It's done when the beef is completely browned.
- Mix in seasonings, salsa, and black beans.
- Cook for a few minutes bringing everything up to temp.
- Mix in the sour cream.
- Reduce heat to low. Add in the cubed cream cheese and cook on low until completely melted and incorporated.
- Turn off the heat and add in the shredded cheddar and pepper jack. Mix until it's completely melted.
- As the cheese melts, keep stirring with a wooden spoon or spatula.
- Can be served right in the pan you made it in or transfer to a baking dish.
- Top with green onions and serve right away while it's still warm.
Substitute only 1 can of chili for all that?! That’s way more than a can !!
Kristin @ Dirt & Dough
I think you right Cat. I updated that info to use a couple of cans.