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Chili Dip

Chili Dip - A Family Feast

We are so excited to share this Chili Dip recipe with you today because – it is AMAZING!  Take my advice and put this recipe on your must-try list immediately!

This crazy-good dish is one decadent layer after another of cream cheese, shredded Monterey Jack, scallions, chili (we used yesterday’s Quick and Easy Chili), and shredded cheddar cheese – all flavors that perfectly complement each other.  Then the chili dip it is baked until warm and melted, and finally topped with fresh diced tomatoes, cilantro and sprinkles of more scallions before serving.

Chili Dip - A Family Feast

Served with nacho chips for scooping – I guarantee that this chili dip will be one of the first dishes to get eaten at your next game-day party!

See the photo right below here?  As soon as Jack and I finished taking this photo….

Chili Dip - A Family Feast

…we ate the whole thing!

Chili Dip

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6-8 servings

Chili Dip

Look for thicker nacho chips or nacho chip scoops that won’t easily break when scooping out the dip. The thin ones are good with queso (see recipe here) but for a hearty thick dip like this, you need a sturdy chip!.


  • 8 ounce package of cream cheese, chilled (but not softened to room temperature)
  • 1 cup shredded Monterey jack cheese
  • 1 bunch of scallions (approximately 2 ounces in weight) sliced with green tops and white bottoms separated
  • 2 cups prepared chili (see our Quick and Easy Chile recipe here or see Jack’s Chili recipe here), heated through
  • 1 cup shredded yellow cheddar
  • 1 single tomato, diced
  • 2 tablespoons chopped cilantro (optional)
  • Nacho chips for serving


  1. Preheat your oven to 375 degrees.
  2. In a standard glass pie plate or the baking dish of your choice, place the cold cream cheese and with the back of a soup spoon, spread evenly to sides.
  3. Top with jack cheese and sliced scallions (white part only)
  4. Spread hot chili over mixture and top with shredded cheddar cheese.
  5. Bake uncovered for 20 minutes. Remove from oven and sprinkle top with diced tomato, cilantro and sliced scallion tops. Serve with nacho chips and be prepared to get another one in the oven because the first one will be gone before you ever get a chance to turn the oven off.

You may also like:

Quick and Easy Chili

Quick and Easy Chili - A Family Feast

Jack’s Chili

Jack's Chili - A Family FeastButternut Squash and Sausage Chili

Butternut Squash and Sausage Chili - A Family Feast


  1. This is brilliant, guys, brilliant. I’m a ‘Dip for Dinner’ kind of girl, so this is right up my alley, thanks for the inspiration!

  2. I make a dip similar to this but it only has three layers. I like the idea of putting a layer of shredded cheese and scallions on top of the cream cheese and the addition of tomatoes and cilantro and onions on top. Can’t wait to try it this way. I think this will be the way I make it from now on. Thanks

  3. This dip was a huge hit at book club tonight! There are always app left overs after our discussion, but this plate was empty and everyone wants the recipe. I made the quick and easy chili for dinner last night but saved (or hide) some of it for this dip. The chili was very good as well. Thanks for the recipes.

  4. This sounds YUMO! Having company tonight am going to try for our appetizer.

  5. This week my son make an awesome pot of chili and there is leftover! Since I will be hosting a party Saturday night I thought I would use it for a dip. When I looked for recipes yours came right up. Can’t wait to try this but will leave out the cilantro since it’s already got a big kick to it! I didn’t know it was made with cream cheese though, I thought it was sour cream. Can’t wait to try this. Thanks!

  6. Can you use turkey or chicken or even just beans instead of beef? We try to avoid beef. Will it taste good still? Thanks

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