Chili Cheese Dip

Ingredients You’ll Need

• 1 lb (454 g) ground beef, 85% lean
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 3/4 tsp kosher salt
• 1 can (8 oz / 227 g) tomato sauce
• 1/2 cup (120 ml) water
• 8 oz (226 g) cream cheese, softened
• 1/2 cup (120 g) sour cream
• 1 1/2 cups (6 oz / 170 g) shredded sharp cheddar
• 1/2 cup (2 oz / 57 g) shredded Monterey Jack
• 2 green onions, thinly sliced
• 1 jalapeno, thinly sliced, optional
• Tortilla chips or Fritos, for serving

How to make chili cheese dip

1. Step 1.

   Heat the oven to 375°F (190°C). Have ready a 2-quart baking dish, a deep 9-inch pie plate or a 10-inch oven-safe skillet.

2. Step 2.

   Cook the ground beef and onion in a large skillet over medium-high heat, breaking the meat into small crumbles, until no pink remains and the onion is soft, 7–9 minutes. Spoon off and discard the excess fat.

3. Step 3.

   Add the garlic, chili powder, cumin, smoked paprika, oregano and salt. Stir for 1 minute, until fragrant.

4. Step 4.

   Stir in the tomato sauce and water. Simmer, stirring occasionally, for 10–12 minutes, until the chili is thick enough that a spoon dragged across the skillet leaves a trail that fills in slowly. Taste and adjust the salt.

5. Step 5.

   While the chili simmers, stir the cream cheese and sour cream together until smooth. Spread it in an even layer over the bottom of the baking dish.

6. Step 6.

   Spoon the chili over the cream cheese layer and spread it to the edges. Scatter the cheddar and Monterey Jack evenly over the top.

7. Step 7.

   Bake for 18–22 minutes, until the edges are bubbling and the cheese is fully melted with a few golden spots.

8. Step 8.

   Rest for 5 minutes, then top with green onions and jalapeno slices. Serve hot with chips.

Thick chili is what makes this a dip

A chili meant for a bowl can be loose and brothy. On a chip, that same chili slides off and leaves a thin liquid at the bottom of the dish. Simmer the chili until it is spoonable but thick. Drag a spoon across the skillet: the trail should close slowly rather than fill with liquid right away. Stop there. The dip loses a little more moisture in the oven, and overly reduced chili will turn pasty as it cools.

This version leaves out beans because they make the dip chunky and harder to scoop onto small chips. If you like beans, add half a can of drained, rinsed pinto beans with the tomato sauce. Mash some of them lightly so they stay in the chili instead of rolling off the chip.

Managing the grease

Two sources of fat can pool on top of chili cheese dip: beef fat and fat separating from the cheese. Use 85% lean beef and spoon off the rendered fat before adding the spices. With 80% lean beef, drain it more thoroughly. Very lean beef makes a drier, grainier chili, so it is not worth going leaner than 90%.

For the topping, shred cheese from a block if you can. Pre-shredded cheese works, but its anti-caking coating can make the melted cheese look grainy. Cheddar brings the flavor; Monterey Jack melts more smoothly and makes the top stretchy rather than oily. Take the dip out as soon as the cheese has melted and the edges bubble. Leaving it in the oven longer is what makes the cheese separate and the top greasy.

Why the creamy layer includes sour cream

Cream cheese alone becomes stiff and dense as a hot dip cools on the table, making it hard to scoop after 20 minutes. Stirring in a little sour cream keeps the bottom layer creamy for longer and adds a slight tang that cuts through the chili. Soften the cream cheese first so it spreads evenly and does not tear into lumps.

The canned-chili shortcut

Two 15-ounce cans of no-bean chili can replace the homemade chili for the classic three-layer version. It is a legitimate party shortcut, but compare the results before you choose it. Canned chili is typically softer, finer and saltier, and some brands are thin enough to make the dip runny. Warm it in a skillet for a few minutes to thicken if needed, and taste before assembling.

Making it ahead and keeping it hot

The chili can be made up to 2 days ahead and refrigerated. You can also assemble the entire dip, cover it and refrigerate it for up to 24 hours. Bake it cold, adding 10 to 15 minutes, or until the center is hot and the edges bubble. Add the green onions and jalapenos after baking.

For a long party, bake the dip in an oven-safe dish that can go straight to the table, and refill with a second smaller dish instead of letting one large dish cool and firm up. A slow cooker set to warm also works, but stir the layers together first; the dip will be mixed rather than layered. Without a heat source, do not leave it out for more than 2 hours.

Serving and leftovers

Sturdy tortilla chips and Fritos Scoops hold up to this dip best. Thin restaurant-style chips tend to snap. Celery sticks or bell pepper strips are good sturdier options.

Refrigerate leftovers within 2 hours and use them within 3 to 4 days. Reheat covered at 350°F until hot in the center, or microwave individual portions in 30-second intervals, stirring between each. The layers will be mixed after reheating, but the flavor holds up well.