Cincinnati Chili Dip
Cincinnati chili dip, also known as Skyline dip, is a warm and cheesy 3-ingredient appetizer made with cream cheese, Cincinnati-style chili, and melted cheddar cheese.
Servings: 6 servings
Equipment
- 1 8 x 8-inch baking dish or 9-inch pie dish, or a 2-quart baking dish
Ingredients
- 8 ounces cream cheese
- 1 (14-ounce) can Cincinnati-Style Chili preferably Skyline brand
- 1 cups shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Spread 8 ounces cream cheese evenly in the bottom of an 8 x 8-inch baking pan.
- Top with 1 (14-ounce) can Cincinnati-Style Chili and bake for 10 minutes.
- Remove from the oven and top with 1 cups shredded cheddar cheese.
- Return to the oven and bake for 5-8 more minutes or so, until the cheese is fully melted.
- Serve immediately with corn chips.
Notes
Make Ahead and Leftovers
- Make Ahead: Layer the cream cheese and chili in the baking dish up to 24 hours ahead. Cover and refrigerate, then add the cheese and bake when you’re ready to serve.
- Refrigerator: Store leftovers covered in the refrigerator for up to 5 days.
- Reheat: Warm it at 375 degrees Fahrenheit for 10-15 minutes, or until heated through and the cheese is melted.
- Freezer: I don’t recommend freezing this dip because the cream cheese can change texture after thawing.
Nutrition
Calories: 212kcal | Carbohydrates: 3g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 251mg | Potassium: 69mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 696IU | Vitamin C: 0.04mg | Calcium: 171mg | Iron: 0.1mg
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