Description
This Frito Chili Cheese Dip is a crowd-pleasing appetizer perfect for game days and parties. It features a hearty chili layer made with ground beef, flavorful chili seasoning, and beans, topped with a creamy blend of cream cheese, sour cream, cheddar, and mozzarella cheeses. Baked until hot and bubbly, it’s served piping hot with crunchy Frito corn chips for dipping.
Ingredients
Scale
Chili Layer
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 packet chili seasoning mix
- 1 (15 oz) can kidney beans, drained and rinsed (optional)
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (8 oz) can tomato sauce
- 1/2 cup water (or as needed)
Cheese Layer
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 (8 oz) block cream cheese, softened
- 1/2 cup sour cream
To Serve
- 1 large bag Frito corn chips
Instructions
- Make the chili: In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat to keep the chili from being greasy.
- Cook the onion: Add the finely chopped onion to the skillet and cook for about 3 minutes until softened and translucent, which helps build flavor.
- Add seasonings and liquids: Stir in the chili seasoning mix, diced tomatoes with green chilies, tomato sauce, and kidney beans (if using).
- Simmer the chili: Add water as needed to achieve your desired chili consistency. Let the mixture simmer over low heat for 10-15 minutes, stirring occasionally to meld the flavors together. Once done, remove from heat.
- Prepare the cheese layer: In a medium mixing bowl, combine the softened cream cheese and sour cream. Stir until smooth to create a creamy base for the dip.
- Mix in shredded cheeses: Add the shredded cheddar and mozzarella cheese to the cream cheese mixture, stirring until well combined. Reserve a small amount of cheese to sprinkle on top later if desired.
- Assemble the dip: Spread the cheese mixture evenly along the bottom of a 9×9-inch baking dish or similar oven-safe dish.
- Layer the chili: Pour the prepared chili mixture over the cheese layer, spreading it evenly to cover the cheese completely.
- Top with reserved cheese: Sprinkle any reserved cheddar and mozzarella cheese evenly on top of the chili layer for additional cheesiness.
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking.
- Bake the dip: Place the assembled dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Serve: Remove the dip from the oven and serve immediately with a large bag of Frito corn chips for dipping. Enjoy this warm, cheesy, and hearty appetizer!
Notes
- You can omit the kidney beans if you prefer a bean-free chili dip or substitute with black beans.
- For extra heat, add a dash of hot sauce or diced jalapeños to the chili mixture.
- Use freshly shredded cheese for best melting results instead of pre-shredded.
- This dip can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
