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Chili Cheese Skillet Dip Recipe With Cheese Biscuits

Chili Cheese Skillet Dip With Garlic Cheese Bombs

Course Appetizer
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
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 HORMEL® 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:

  • Dissolve yeast, sugar and salt in warm water. Stir in the flour and knead until smooth and elastic.
  • 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.
  • Cut the dough into 16 pieces. Wrap one piece of dough around each square of cheese.
  • 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:

  • Beat the softened cream cheese.
  • Add the chili, 1/2 cup shredded mozzarella cheese, shredded Cheddar cheese, shredded Monterey Jack cheese and sour cream. Stir until combined.
  • Spread the chili cheese mixture in the center.
  • Sprinkle with 1/4 cup shredded mozzarella cheese.
  • Bake at 400 degrees for 20-25 minutes until golden brown.
  • Top with tomatoes, green onions, and cilantro.