Chili Cheese Skillet Dip Recipe With Cheese Biscuits
Chili Cheese Skillet Dip With Garlic Cheese Bombs
Prep Time
1 hr 30 mins
Cook Time
25 mins
Total Time
1 hr 55 mins
Course: Appetizer
Servings: 8
Author: The Gunny Sack
Garlic Cheese Bombs:
  • 1 1/4 tsp active dry yeast
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1 cup warm water
  • 2 cups all-purpose flour
  • 16 squares cheese about 1/2-inch each I used processed queso blanco, but mozzarella works too
  • 3 tbsp butter melted
  • 1 tsp minced garlic
Chili Cheese Dip:
  • 8 oz cream cheese softened
  • 1 can HORMELĀ® Chili No Beans
  • 3/4 cup shredded mozzarella cheese divided
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup sour cream
  • 1/4 cup sliced grape tomatoes
  • 2 tbsp chopped green onions
  • 2 tbsp chopped cilantro
Garlic Cheese Biscuits:
  1. Dissolve yeast, sugar and salt in warm water. Stir in the flour and knead until smooth and elastic.
  2. Place dough in a well-oiled bowl and turn the dough to coat it with oil. Cover the bowl and let the dough rise for one hour.
  3. Cut the dough into 16 pieces. Wrap one piece of dough around each square of cheese.
  4. Put the cheese filled dough balls around the edge of a 12-inch, greased, oven-safe skillet and brush them with melted garlic butter.
Chili Cheese Dip:
  1. Beat the softened cream cheese.
  2. Add the chili, 1/2 cup shredded mozzarella cheese, shredded Cheddar cheese, shredded Monterey Jack cheese and sour cream. Stir until combined.
  3. Spread the chili cheese mixture in the center.
  4. Sprinkle with 1/4 cup shredded mozzarella cheese.
  5. Bake at 400 degrees for 20-25 minutes until golden brown.
  6. Top with tomatoes, green onions, and cilantro.