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Cincinnati chili dip is the easiest game day appetizer you didn’t know you needed! Also called Skyline dip, it has just three ingredients: cream cheese, Cincinnati-style chili, and melty cheddar cheese.
Why You Need to Try This Cincinnati Favorite
- Perfect Party Dip: It’s warm, cheesy, hearty, and made for scooping up with salty corn chips.
- Only 3 Ingredients: Cream cheese, chili, and cheddar. That’s it!
- Ready in 20 Minutes: Layer everything in the dish, bake until hot and melty, and dig in.
What Is Skyline Chili Dip?
I had never heard of Skyline dip until recently, but it’s a favorite in Cincinnati! It gets its name from Skyline Chili, a popular chili brand in the area.
Cincinnati chili is not like the chili I grew up eating. It has no beans and is much thinner. Warm spices like cinnamon and cloves give it a unique taste. Add cream cheese and cheddar, and you get the Cincinnati chili dip locals love.
Cincinnati Chili Cheese Dip Ingredients
- Cream Cheese: Let it soften first so it’s easy to spread.
- Cincinnati-Style Chili: Skyline Chili is the classic choice, but any Cincinnati-style chili will work like gold star. You can also use traditional chili without beans or make my flavorful Cincinnati-style chili.
- Cheddar Cheese: Shred your own cheese for the best melt and flavor.
How to Make Cincinnati Chili Dip
You seriously only need three ingredients for this Skyline chili dip. You basically layer, heat, and melt! Serve it alongside my bacon wrapped little smokies, jalapeño poppers, or air fryer chicken wings for the fan favorite game day spread.
- Add Cream Cheese: Heat the oven to 375°F, then spread the softened cream cheese in an even layer in an 8 x 8-inch baking dish.
- Add Chili: Spoon the chili over the layer of cream cheese, then bake for 10 minutes.
- Add Cheese: Sprinkle the shredded cheese on top, then bake for 5-8 more minutes, or until melted. Serve Cincinnati chili dip warm with fritos scoops corn chips, tortilla chips, crostini, crackers, or crusty bread.
Must Have Kitchen Tools
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Preheat the oven to 375 degrees Fahrenheit.
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Spread 8 ounces cream cheese evenly in the bottom of an 8 x 8-inch baking pan.
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Top with 1 (14-ounce) can Cincinnati-Style Chili and bake for 10 minutes.
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Remove from the oven and top with 1 cups shredded cheddar cheese.
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Return to the oven and bake for 5-8 more minutes or so, until the cheese is fully melted.
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Serve immediately with corn chips.
- 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.
Calories: 212kcalCarbohydrates: 3gProtein: 7gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 58mgSodium: 251mgPotassium: 69mgFiber: 0.01gSugar: 2gVitamin A: 696IUVitamin C: 0.04mgCalcium: 171mgIron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: therecipecritic.com
