Triple Cheese Chili Dip
A bubbling, cheesy chili dip with three cheeses for a flavorful crowd-pleaser.
- Prep Time: 10 min
- Cook Time: 15 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ cup chili (canned or homemade, your choice)
- ½ 1/2 cup cream cheese, softened
- ½ 1/2 cup sour cream
- ½ 1/2 cup shredded cheddar cheese
- ½ 1/2 cup shredded Monterey Jack cheese
- ½ 1/2 cup shredded pepper jack cheese
- ½ 1/4 cup diced green chilies (optional)
- ½ 1/4 tsp garlic powder
- ½ 1/4 tsp onion powder
- ½ Salt to taste
- ½ Tortilla chips for serving
Instructions
- In a medium bowl, mix cream cheese and sour cream until smooth. 2 min, medium speed.
- Stir in chili, garlic powder, onion powder, and green chilies; season lightly.
- Spread mixture into an oven-safe dish; sprinkle cheddar, Monterey Jack, and pepper jack on top.
- Bake at 350°F (175°C) for 12–15 minutes until hot and bubbly; edges may brown slightly. - visual cue: bubbling
- Serve warm with tortilla chips.
Chef’s Pro Tips
- For extra heat, add jalapeños or hot sauce.
- Make ahead: refrigerate unbaked dip up to 24 hours.
- Use a mix of cheddar and pepper jack for zest.
- Serve with sliced baguette or tortilla chips.
- Stir in a dollop of sour cream after baking for creaminess.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 20g |
| carbohydrates | 14g |
| fat | 30g |
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