Green Chile Chili Cheese Dip
Some of the best recipes are the ones that don't require much effort but still deliver plenty of flavor. This Green Chile Chili Cheese Dip is a perfect example. It's a hearty, cheesy dip that works just as well for a quick lunch as it does for a game-day appetizer or something to share with friends and family.
What makes this dip so good is the combination of textures and flavors. The cream cheese creates a rich, creamy base, while the no-bean chili brings a hearty beef flavor and a little tomato richness. A generous layer of shredded Mexican-blend cheese melts over everything, creating a bubbling, golden topping that is hard to resist.
Our Revolution Barbecue Green Chile Seasoning brings the flavors of green chiles, garlic, onion, and Southwest spices into the mix. By using the seasoning in two different layers, those flavors come through in every bite.
We made this in an 8 x 8-inch baking dish, and it turned out to be an excellent lunch for four. Put it out with a big bowl of tortilla chips, and it easily becomes an appetizer for six to eight people.
Baked Green Chile Chili Cheese Dip with Cream Cheese
4
4 minutes
20 minutes
425
American
Main Dish
The foundation is softened cream cheese, which develops a smooth, rich texture as the dip heats through. The no-bean chili adds substance without competing with the creamy base, while the shredded Mexican-blend cheese melts into a golden, slightly bubbly topping.
The key to the seasoning is using Revolution Barbecue Green Chile Seasoning in two separate layers. Seasoning the cream cheese ensures that its flavor carries through the bottom of the dish, while another application over the shredded cheese brings the green chile and Southwest spices to the surface.
The goal is to heat everything through while allowing the cheese to melt completely. You want a creamy base, warm chili, and melted cheese that holds together when scooped rather than a dry or overcooked topping.
A little chopped cilantro and diced green onion add freshness and a bit of crunch against all that melted cheese. Serve it straight from the baking dish while it's still hot.
Ingredients
For the Chili Cheese Dip
- 8 ounces cream cheese, softened to room temperature
- 2 teaspoons Revolution Barbecue Green Chile Seasoning, divided
- 1 (15-ounce) can no-bean chili (we used Wendy's brand)
- 1 cup shredded Mexican-blend cheese
For the Garnish
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon diced green onions
Optional
- Tortilla chips, for serving
Directions
- Preheat the Oven: Preheat the oven to 350°F.
- Spread the Cream Cheese: Using an 8 x 8-inch baking dish, spread the softened cream cheese evenly across the bottom, creating a smooth, consistent layer.
- Season the Cream Cheese: Sprinkle 1 teaspoon of Revolution Barbecue Green Chile Seasoning evenly over the cream cheese.
- Add the Chili: Spread the entire can of no-bean chili over the seasoned cream cheese, covering the surface evenly.
- Add the Shredded Cheese: Sprinkle the Mexican-blend cheese evenly over the chili, covering the entire surface.
- Add the Final Seasoning: Sprinkle the remaining 1 teaspoon of Revolution Barbecue Green Chile Seasoning over the shredded cheese.
- Bake the Dip: Place the baking dish in the preheated oven and bake for 15 minutes, until the dip is heated through and the cheese is completely melted and bubbly.
- Add the Garnish: Remove the baking dish from the oven and sprinkle the chopped cilantro and diced green onions evenly over the melted cheese.
- Serve: Serve immediately while hot, with tortilla chips for scooping if desired.