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A white bowl fill with a cheesy chili dip with a blue tortilla chip taking out a scoop.
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5 from 4 votes

Chili Cheese Dip

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 then finish off with three types of cheese. This cheesy dip will be a hit at your next super bowl party!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Servings: 12 People
Calories: 214kcal
Author: Kristin

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

Cheese: Only use freshly grated cheeses. Do not used bagged, pre-grated cheese. It will not melt properly and will turn out grainy. 
Serve Warm Right Away: Serve warm right after cooking. This dip does not reheat well. 
How to make ahead: If you want to make it ahead of time cook everything leaving out the sour cream and cheeses. Right before serving, warm the chili mix in a pot and then follow the instructions for warming the cheese. 
Variations
Leftover chili: 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. 

Nutrition

Calories: 214kcal | Carbohydrates: 4g | Protein: 12g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 464mg | Potassium: 229mg | Fiber: 1g | Sugar: 2g | Vitamin A: 483IU | Vitamin C: 5mg | Calcium: 169mg | Iron: 1mg