Chili Cheese Dip
Chili cheese dip has smooth cream cheese queso vibes with hearty beef and just the right kick, perfect for chips and veggies.
Servings: 4
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
Calories: 320kcal | Carbohydrates: 8g | Protein: 22g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 771mg | Potassium: 475mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1575IU | Vitamin C: 1mg | Calcium: 262mg | Iron: 2mg