Description
This Frito Chili Cheese Dip is a hearty, cheesy, and flavorful party appetizer featuring seasoned ground beef chili layered over a creamy blend of cheddar, mozzarella, cream cheese, and sour cream. Baked until bubbly and served with crunchy Frito corn chips, it’s perfect for game days, gatherings, or casual snacking.
Ingredients
Scale
Chili
- 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
Serving
- 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.
- Cook the onions: Add the chopped onion to the skillet and cook until softened, about 3 minutes, stirring regularly to avoid burning.
- Add seasoning and tomatoes: Stir in the chili seasoning mix, diced tomatoes with green chilies, tomato sauce, and kidney beans if using, mixing well to combine all ingredients.
- Simmer the chili: Add water as needed to reach your desired consistency, then let the chili simmer over low heat for 10-15 minutes, stirring occasionally. Remove from heat when done.
- Prepare the cheese layer: In a medium mixing bowl, combine softened cream cheese and sour cream, stirring until completely smooth and creamy.
- Add shredded cheeses: Mix in the shredded cheddar and mozzarella cheese until well combined. Reserve a small amount of shredded cheese to sprinkle on top later.
- Assemble the dip: Evenly spread the cheese mixture 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 evenly to cover all areas.
- Top with reserved cheese: Sprinkle the reserved shredded cheese on top of the chili layer to add an extra cheesy crust.
- Preheat the oven: Set your oven to 350°F (175°C) while assembling the dip so it’s ready to bake.
- Bake the dip: Place the assembled dip in the oven and bake for 15-20 minutes, or until the cheese is fully melted and bubbly.
- Serve: Remove the dip from the oven and serve immediately with a large bag of Frito corn chips for dipping. Enjoy your crowd-pleasing appetizer!
Notes
- You can omit the kidney beans if you prefer a bean-free chili.
- For a spicier dip, use diced tomatoes with hot green chilies.
- Prepare the dip in advance up to step 9 and refrigerate. Bake just before serving.
- Substitute cream cheese with a lower-fat option for a lighter version.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
