Irresistible Chili Cheese Dip Bake
A rich and creamy chili cheese dip baked to perfection, featuring homemade chili, melty cheddar and Monterey Jack, and a touch of spice for the ultimate party appetizer.
Equipment
- Skillet
- Oven-safe Dish
- Spatula
- Cutting board and knife
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 8 oz cream cheese, softened
- 1 cup homemade or canned chili
- ½ cup salsa (preferred heat level)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small jalapeño, seeded and diced optional, for heat
- fresh cilantro or green onions, chopped for garnish
- tortilla chips or vegetable sticks for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Spread the softened cream cheese evenly across the bottom of an oven-safe dish.
- Layer the chili over the cream cheese, followed by the sautéed onion and garlic mixture.
- Pour the salsa over the top and evenly spread it.
- Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
- Bake for 20 minutes or until the cheese is melted and bubbling.
- If using, sprinkle diced jalapeño over the top for added spice.
- Garnish with chopped cilantro or green onions before serving.
- Serve immediately with tortilla chips or vegetable sticks.
Notes
For a vegetarian version, use a plant-based chili alternative. Adjust spice levels by adding more or less jalapeño. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
Nutrition
Calories: 290kcalCarbohydrates: 11gProtein: 11gFat: 22gSaturated Fat: 12gCholesterol: 40mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 350IUVitamin C: 6mgCalcium: 220mgIron: 1.5mg
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