Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Chili Cheese Dip
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- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 10 servings (about 3 1/2 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 190
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 11 g
- Cholesterol
- 37 mg
- Sodium
- 195 mg
This festive cheese dip is a classic appetizer for game day or a tailgate, but is equally welcome during a night in with friends.
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 10 servings (about 3 1/2 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 190
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 11 g
- Cholesterol
- 37 mg
- Sodium
- 195 mg
Ingredients
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Directions
- Cook the beef, stirring, in a dry medium skillet over medium-high heat until golden and starting to caramelize, about 5 minutes. Remove with a slotted spoon and pour off any excess liquid. Add the olive oil to the pan.
- Reduce the heat to medium and cook the onions, stirring occasionally, until browned, 5 to 6 minutes. Add the cumin, chili powder and garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring, until the flour smells toasty, 1 minute. Pour in the beer and canned tomatoes and chiles, bring to a boil and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 2 minutes. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved beef.
- Transfer to a serving dish, garnish with cilantro and serve warm with chips.
