How to Make Chili Cheese Dip, The Ultimate Crowd-Pleasing Appetizer | Heath Riles BBQ

queso fresco

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese provides a similar texture with fewer calories.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: canned green chilies

Canned green chilies are often less expensive and still flavorful.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: pita chips

Pita chips are often less expensive and still crunchy.

Take 2 blocks of softened cream cheese and put them in an oiled Yeti 10-inch cast iron pan.

Spread the cream cheese out in the bottom of the pan.

Sprinkle a little bit of hot rub on the cream cheese for added flavor.

Add 1 block of freshly grated cheddar cheese, laying just a little bit in the pan.

Spread 1 quart of leftover all-meat chili (no beans) over the cheese.

Drizzle a little competition style barbecue sauce on top of the chili.

Spread the rest of the cheddar cheese on top of the mixture.

Place the skillet on a grill set to 325°F and let it cook for about 45 minutes.

Check the dip after 50 minutes; it should be melted and bubbly.

Let it cool slightly before topping with chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens