You don’t need to be a football fan to love this crowd-pleasing dip. No light or nonfat ingredients in this recipe — indulging is all about sensible portions.
Chili Cheese Dip
Yield: 12 Servings
1 8-ounce package cream cheese
2 cups prepared chili
1 cup shredded sharp cheddar cheese
2 tablespoons chopped chives
Equipment: 9×9 square or oval baking dish
It may seem like an odd combination, but tangy and smooth cream cheese is what makes this dip so special. Take it out of the refrigerator a few minutes before preparing the dip to allow it to soften a bit.
I always make an extra large batch of chili – leftovers are welcomed and it freezes beautifully. Set aside a pint (2-cup) container for this recipe. Chili is oft considered a heavy dish, but can easily be lightened up. A fabulously easy recipe made our list of cozy winter foods.
Extra Sharp Cheddar
Pass on the pre-shredded pouches and get a block of good quality cheddar. Shredding on a box grater is a breeze and when you use a full-flavored cheese, you can go lighter on the portions and still get big flavor.
Fresh green chives give a hint of onion flavor and a sprinkle of green. When they hit the bubbling dip the aroma is intoxicating!
On average, a 1-ounce portion (about 9 chips) has 130 calories. Check the label on your favorite brand.
Preheat oven to 350-degrees F. Spread cream cheese in an even layer on the bottom of a baking dish, top with chili and sprinkle with cheese. Bake for 15 minutes, or until cheese is melted. Sprinkle with chives and allow to cool for at least 5 minutes before serving with tortilla chips.
Nutrition Info Per Serving (5 chips each topped with a heaping tablespoon of dip)
Total Fat: 13 grams
Saturated Fat: 6 grams
Total Carbohydrate: 13 grams
Protein: 7 grams
Sodium: 239 milligrams
Cholesterol: 33 milligrams
Fiber: 2 grams
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »