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Hot chili cheese dip in a skillet with melted cheddar, green onions and tortilla chips

Hot Chili Cheese Dip

A layered baked dip of seasoned cream cheese, hearty chili and melted cheddar and Monterey Jack, served with tortilla chips.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

Base
  • 16 ounces cream cheese softened (450 g)
  • 1/2 cup sour cream (120 g)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon hot sauce optional
Layers
  • 3 cups thick chili canned or homemade (700 g)
  • 2 cups sharp cheddar shredded (200 g)
  • 1 cup Monterey Jack shredded (100 g)
  • 3 green onions sliced
  • 1 bag tortilla chips for serving

Method
 

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie plate or skillet.
  2. Beat the cream cheese, sour cream, chili powder, cumin, garlic powder and hot sauce until smooth.
  3. Spread the mixture in an even layer in the dish, then spoon the chili on top.
  4. Sprinkle the cheddar and Monterey Jack over the chili.
  5. Bake 20 to 25 minutes until bubbly and melted. Broil 1 to 2 minutes for a golden top if desired.
  6. Rest 5 minutes, top with green onions and serve hot with chips.

Notes

Slow cooker: Mix everything with half the cheese, cook on low for 2 hours, add the remaining cheese and keep warm.
Nutrition is an estimate per serving and does not include chips.