Chili Cheese Dip

This appetizer recipe for Chili Cheese Skillet Dip with Garlic Cheese Bombs is perfect for serving at parties!

Course Appetizer

Cuisine Mexican

Prep Time 1 30

Cook Time 25

Total Time 1 55

Servings

Calories 552kcal

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.
Preheat the oven to 400˚F. 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, cast iron skillet (or casserole dish). Mix together the melted butter and minced garlic. Brush over the cheese bites.

Beat the softened cream cheese until smooth.
Add the chili, 1/2 cup shredded mozzarella cheese, shredded cheddar cheese, shredded Monterey Jack cheese, and sour cream. Stir until combined. Spread in the center of the cheese bites.
Sprinkle with 1/4 cup shredded mozzarella cheese.
Bake at 400˚F for 20-25 minutes until golden brown.

Remove the dip from the oven and garnish with tomatoes, green onions, and cilantro.

Dough Options: You can use canned biscuit dough, frozen dinner roll dough, or two-ingredient dough instead of making homemade yeast dough.

Dip Only: Spread the dip mixture into a greased cast iron skillet or casserole dish. Bake at 400˚F for 20-25 minutes until hot.

Crock Pot: Spread the dip mixture into a greased slow cooker. Cover and cook on high for 2-3 hours until heated through.

Stovetop: Combine the dip ingredients in a large pot. Warm over medium-low heat, stirring often, until the cheese is melted and the dip is hot.

Leftovers: Store cooled leftovers in an airtight container in the fridge for 3-4 days.