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Chili Cheese Dip

Chili cheese dip with a creamy base, layered chili, and a thick melted cheddar cap baked until bubbly at the edges. Finished with green onion and optional jalapeño for a fresh, crunchy topping.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

cream cheese
  • 8 oz cream cheese softened
chili
  • 1 can (15 oz) chili with or without beans
sharp cheddar cheese
  • 1.5 cup shredded sharp cheddar cheese divided
seasonings
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
sour cream
  • 0.25 cup sour cream
green onion
  • 2 tbsp sliced green onion
jalapeño
  • 1 jalapeño thinly sliced (optional)
tortilla chips
  • 1 tortilla chips for serving

Equipment

  • 1 sheet pan

Method
 

Bake the dip
  1. Preheat the oven to 350°F.
  2. Spread the softened cream cheese evenly across the bottom of a baking dish.
  3. Mix the sour cream, garlic powder, and smoked paprika into the cream cheese layer.
  4. Spread the chili evenly over the cream cheese layer.
  5. Sprinkle 1 cup of shredded cheddar over the chili.
  6. Bake for 20–25 minutes, until bubbly around the edges (watch for active bubbling at the perimeter).
  7. Sprinkle the remaining cheddar on top and return to the oven for 5 minutes, until fully melted (look for a smooth, glossy melt).
  8. Top with green onion and jalapeño slices, then serve hot with tortilla chips.

Notes

For the smoothest melt, use fully softened cream cheese and let the dip cool 3–5 minutes before serving so the layers hold together. Store covered in the refrigerator up to 3 days; reheat in the oven at 350°F until hot and bubbly. Freezing: no, the sour cream layer can separate after thawing. For a lighter option, use reduced-fat cream cheese and reduced-fat cheddar without changing the baking times.