Chili Cheese Dip

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)
Save Recipe

Ingredients

8 ounces ground beef

1 tablespoon olive oil

1 small red onion, finely chopped

2 teaspoons ground cumin

1 1/2 teaspoons chili powder

2 cloves garlic, finely chopped

2 tablespoons all-purpose flour

1/2 cup light-colored beer

One 10-ounce can tomatoes and chiles, such as Ro-Tel, drained

3/4 cup milk

4 ounces (about 1 cup) Monterey Jack cheese, grated

4 ounces (about 1 cup) whole-milk mozzarella, grated

Minced cilantro and tortilla chips, for serving

Directions

  1. 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.
  2. 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.
  3. Transfer to a serving dish, garnish with cilantro and serve warm with chips.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Charleston Cheese Dip

Baked Goat Cheese Dip

Leftover Cheese Dip

Pistachio Cheese Dip