This warm chili cheese dip is a creamy and beefy one-skillet dish that disappears in minutes!
Holly’s Recipe Highlights
- Flavor: Bold and beefy chili cumin flavors combine with tangy salsa and plenty of rich, melty cheddar.
- Skill Level: This recipe is super quick and easy to make. Just brown, season, melt, and stir.
- Swaps: Ground turkey or chicken works, and you can adjust the heat with mild or hot salsa.
- Serving suggestions: This rich dip is perfect for dipping and dunking low-carb tortilla chips, cheese crisps, bell pepper strips, celery sticks, or cheesy onion chips. Perfect for game day spreads, quick appetizers, or even a snacky dinner.
Ingredients
- Ground beef: Use 80/20 percent fat ground beef for the most delicious flavor.
- Seasoning: Chili powder, garlic powder, and cumin are all you need to season this dip. Feel free to swap in keto taco seasoning if that’s what you have on hand.
- Salsa: Choose a thick, chunky salsa for a dip that holds up. Choose a low-carb variety in mild, medium, or hot, depending on your preference.
- Cream Cheese: Choose full-fat cream cheese for the most flavor and smoothest texture.
- Shredded cheddar: Sharp, freshly shredded cheddar adds the best flavor.
- Optional add-ins: Try it with diced jalapeños, green chiles, hot sauce, or a pinch of smoked paprika for extra kick and depth.
How to Make Chili Cheese Dip
- Brown the ground beef and stir in the seasonings. (Full recipe below.)
- Next, add salsa and cream cheese and stir until smooth.
- Take the pan off the heat and fold in the cheddar.
- Stir until melty, then serve the dip warm right away.
Holly’s Make it Perfect Tips
- Drain the cooked beef really well. We like a creamy dip, not a greasy one!
- Allow the seasonings to ‘bloom’ in the cooked beef for 30 seconds to wake up the flavor.
- Cube the cream cheese and let it sit out at room temperature for a while so it melts quickly and stays creamy.
- Remove from heat before adding the shredded cheddar to prevent separation.
- Shred cheddar from a block instead of using pre-shredded cheese, in order to give the dip the smoothest melt.
- If the dip feels too thick, stir in 1 or 2 tablespoons of warm water or broth.
- Be sure the dip is warm and party-ready by keeping it in a small slow cooker on low.
Store, Reheat, and Repeat
For leftovers, or to make ahead, allow this cheesy beef dip to cool slightly, then cover and refrigerate for up to 4 days. Reheat in a skillet over low heat, or microwave in short bursts, stirring consistently.
To freeze, flatten cooled dip in a freezer bag so that it will thaw faster. Store frozen for up to 2 months. When you’re ready to enjoy it, thaw in the fridge and then reheat slowly while stirring.
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Did you make this Chili Cheese Dip? Leave a comment and rating below.
Chili Cheese Dip
Equipment
Ingredients
- 8 ounces ground beef
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 1 cup salsa low-carb/no-sugar-added
- 4 ounces cream cheese cubed
- 1 cup shredded cheddar cheese
Instructions
- In a large skillet over medium-high heat, cook ground beef until no pink remains. Drain any grease.
- Add chili powder, cumin, and garlic powder. Stir to combine.
- Stir in salsa and cream cheese. Keep mixing until cream cheese is melted and smooth.
- Remove from heat and stir in cheddar cheese.
Notes
- Refrigerate cooled dip for up to 4 days.
- Freeze for up to 2 months.
- Serve with low-carb dippers like tortilla chips, cheese crisps, sliced peppers, celery sticks, or zucchini or cucumber rounds.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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