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red baking dish of dip with green and white napkin

Chili Cheese Dip

Cheesy, baked dip layered with cream cheese, chili and melted cheddar cheese. This chili cheese dip is the perfect appetizer for game day, a potluck or party.
Course Appetizer
Cuisine American
Keyword chili cheese dip, layered chili dip
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 12
Calories 254kcal
Author Darlene Kratz



  • 1 tbsp olive oil
  • 1 pound ground beef
  • 1/2 cup onion, diced
  • 1 jalapeno pepper, seeded and chopped
  • 3 cloves garlic
  • 8 oz tomato sauce
  • 14.5 oz chopped tomatoes
  • 1 1/2 tbsp chili powder
  • 2 tsp garlic powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp salt
  • pepper to taste


  • 8 oz block of cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 tbsp chili powder
  • prepared chili
  • 1 1/2 cups cheddar cheese, shredded



  • Add olive oil, onions, garlic and jalapeno to a large skillet. Cook over medium heat for a 2 - 3 minutes.
  • Add ground beef and cook until browned. Break meat apart into small pieces as it cooks. Drain excess grease.
  • Add remaining ingredients for the chili and bring to a boil.
  • Reduce heat and simmer for 20 minutes. Stir occasionally.


  • Pre-heat oven to 350 degrees
  • Using a mixer on medium speed, combine together the cream cheese, sour cream and chili powder in a bowl.
  • Spread mixture evenly into the bottom of a deep dish pie plate or baking dish.
  • Add chili into a layer over the top.
  • Bake for 20 minutes or until heated through.
  • Top with cheddar cheese and place back in the oven until cheese is melted.


Feel free to substitute your favorite chili recipe to use in this dip.


Calories: 254kcal