Homemade Cheesy Chili Dip Recipe
Homemade Cheesy Chili Dip is LOADED with your favorite chili ingredients, spices and SO irresistibly cheesy with NO processed cheese! This is destined to become a most requested crowd pleasing appetizer!
Servings: 12 dip servings
INGREDIENTS
1 tablespoon olive oil
1 pound lean ground beef
1/2 large onion, chopped
1 tsp EACH salt, chili powdr, ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
1 red bell pepper, chopped
4 cloves garlic, minced
3 tablespoons flour
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can black beans, rinsed and drained
1 4 oz. can mild diced green chilies
1 cup mild salsa *
1 10 oz. can mild enchilada sauce
2 cups low sodium chicken broth
1 tablespoon cornstarch
4 oz. cream cheese, cubed and softened
1 cup freshly grated sharp cheddar cheese
1 cup freshly grated Pepper Jack cheese
Garnish
Tortilla chips
fresh cilantro
sour cream
avocado
Hot sauce to taste
INSTRUCTIONS
Servings: 12 dip servings
INGREDIENTS
1 tablespoon olive oil
1 pound lean ground beef
1/2 large onion, chopped
1 tsp EACH salt, chili powdr, ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
1 red bell pepper, chopped
4 cloves garlic, minced
3 tablespoons flour
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can black beans, rinsed and drained
1 4 oz. can mild diced green chilies
1 cup mild salsa *
1 10 oz. can mild enchilada sauce
2 cups low sodium chicken broth
1 tablespoon cornstarch
4 oz. cream cheese, cubed and softened
1 cup freshly grated sharp cheddar cheese
1 cup freshly grated Pepper Jack cheese
Garnish
Tortilla chips
fresh cilantro
sour cream
avocado
Hot sauce to taste
INSTRUCTIONS
- Heat 1 tablespoon olive oil over medium heat in a large nonstick saucepan. Brown the meat with onions until meat is almost cooked through, then add chili powder, cumin, paprika, salt and pepper. Add red bell pepper, garlic and sprinkle in flour and cook, stirring constantly for 3 minutes.
- Stir in kidney beans, black beans, green chilies, salsa, enchilada sauce and 2 cups chicken broth mixed with 1 tablespoon cornstarch. Bring to boil then cover, and reduce to a gentle simmer, stirring occasionally, for 10-15 minutes or until the consistency resembles thick chili
- Turn heat to low and stir in cream cheese until melted, followed by pepper jack and cheddar cheese until melted.
- Add milk to thin to desired consistency for either dip or soup.
- Serve with tortilla chips and additional garnishes as desired.
NOTES
*If you like spicy, then heat it up with some medium salsa! I use medium Kirkland brand salsa from Costco.
**Once prepared, you can keep the dip or soup warm in your slow cooker until ready to serve.
***This makes approximately 12 servings for a dip and 6 servings for a soup.
Recipe: carlsbadcravings.com
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