Homemade Chili Cheese Dip
This grilled chili cheese cream cheese dip starts with a smoky-flavored homemade chili—layered with rich cream cheese and sharp cheddar, then melted together until hot and bubbling. It’s hearty, flavor-packed, and perfect for game day, cookouts, or any gathering where you need a guaranteed crowd-pleaser.
Equipment
- Large skillet
- Grill, stovetop, or oven
- Wooden Spoon
- Prep Bowls and measuring cups
Ingredients
- 1 8 oz. block cream cheese softened
- 2 lbs. ground beef
- 1 T smoked salt
- ½ T chili powder
- ½ T cumin
- 3-4 garlic cloves minced
- 1 15 oz. can tomato sauce
- 2 T chipotles in adobo sauce
- 2 T Worcestershire sauce
- 3 T yellow mustard
- 1 T brown sugar
- 2 C cheddar cheese shredded
- Chives to garnish
- Salt to taste
Instructions
- For the Chili: Add the ground beef with the next three seasonings to a hot skillet over medium-high heat. Cook the beef until browned throughout, breaking it up as needed. Drain the pan of excess fat, then sauté the garlic. Once fragrant, add in the next 5 ingredients and mix until well combined. Once the chili slightly reduces, remove it from the heat source and set it aside.
- For the Dip: Preheat the grill to 350 degrees (or low heat). Combine the chili, cream cheese, and 1 ½ C cheese in a skillet, stirring as needed. Place the skillet on the preheated grill and allow it to cook until the cheese has melted throughout. Once this occurs, Add the remaining cheese on to melt. Finally, remove it from the grill and let cool for a few minutes. Garnish with chives if desired, serve with chips and enjoy!
Notes
- For a shortcut version, substitute canned chili and blend directly with cream cheese and shredded cheddar.
- Ground turkey, sausage, or plant-based crumbles can be used in place of ground beef.
- For extra spice, add jalapeños or hot sauce to the chili before melting.