An easy party chili cheese dip recipe made with cream cheese, cheddar, Monterrey jack, jalapenos, ground beef and chili powder. Perfect for game day! All in one pan. Done in 30 minutes.
Easy Chili Cheese Dip
If you're looking for the best chili cheese dip recipe for game day, this is the one to make. It's super cheesy, loaded with flavor, and has just the right amount of heat from jalapeños and chili powder.
What makes this chili dip recipe different from most is the ground beef. A lot of versions out there are just Velveeta and canned chili - and look, those are fine - but adding seasoned ground beef makes it so much heartier and more satisfying. It's a real dip. People go back for thirds.
I love that it all comes together in one oven-safe pan in about 30 minutes. You can even make it ahead and just pop it in the oven when guests arrive. It feeds a crowd, and in my experience you may want to make a double batch.
Let me show you how to make it.
How to Make Chili Cheese Dip with Ground Beef
Cook the Peppers. First, heat a large oven safe pan to medium heat and add jalapeno peppers. Cook a couple minutes to soften.
Ground Beef. Add ground beef and chili powder. Break apart with a wooden spoon and cook 7-8 minutes, until cooked through.
Add garlic and stir. Cook another minute until nice and fragrant.
Tomatoes and Beans. Stir in tomatoes and chili beans.
Add Cheeses. Add cream cheese and stir until it is melted through and incorporated.
Top with Shredded Cheese. Stir in the shredded cheeses until melted through.
Bake the Chili Cheese Dip. Remove the pan from the heat and top with extra shredded cheeses and sliced jalapeno peppers. Alternatively, you can transfer the mixture to a baking dish, then top with cheeses and jalapenos.
Bake at 350 degrees for 20 minutes, or until the chili-cheese dip is nice and bubbly.
Top with fresh parsley and serve with chips!
Looks AWESOME, doesn't it? I love this stuff.
It's always a big party hit. You may need to make a double batch. Get going!
If you love this, you might also love my Rotel dip recipe. So good!
Recipe Tips & Notes
- Go meatless. Skip the beef entirely and use refried beans instead. You still get a thick, hearty dip, just without the meat. Great option if you're feeding a mixed crowd.
- Other ground meat options. Ground turkey or ground chicken both work well here if you want a lighter version. The flavor is a little different but still really good.
- Try chorizo. Swap half the ground beef for my homemade Mexican chorizo for extra spice and a deeper, smokier flavor. One of my favorite variations.
- Use Velveeta. If you want that super-smooth, creamy texture you get from the classic Velveeta chili cheese dip, swap out the cream cheese and shredded cheeses for 8 ounces of cubed Velveeta. Stir it in after the tomatoes and beans. It melts down beautifully and gives you that classic queso-style consistency, like classic Rotel dip.
- Make it in a slow cooker. Cook the beef and peppers on the stove first, then transfer everything to a crockpot and cook on low for 2 hours. Great for keeping it warm throughout a party.
- Dial back the heat. Core out the jalapeños before chopping to remove the seeds and membranes, which is where most of the heat lives. You can also swap the chili powder for a milder spice blend.
- Crank up the heat. Use serranos or habaneros instead of jalapeños, or add a pinch of ghost pepper powder. That's what I do for my personal bowl.
- Cheese swaps. Cheddar and Monterey jack are the classic combo, but pepper jack adds a nice kick, and a little smoked gouda mixed in gives it great depth. As long as it melts well, it'll work.
Serving Information
Serve your chili cheese dip with crispy corn tortilla chips for the perfect party dish.
You can also use it to top hot dogs, grilled sausages, or to make a big platter of party nachos.
Make Ahead Chili Cheese Dip
You can make this chili cheese dip ahead very easily. Simple cook the chili per the recipe, then mix in the cream cheese and shredded cheese (through Step #6). Then stop, cool, and cover the pan.
When you're ready to serve it, heat your oven, then cover the top with extra shredded cheese and jalapeno peppers (per Step #7), and bake until melty and hot.
Storage Information and Leftovers
Store any leftover chili cheese dip in a sealed container in the refrigerator for up to 5 days.
How long does chili cheese dip last in the fridge? Up to 5 days in a sealed container. Reheat in the microwave or in a pan on the stove over low heat.
Can I freeze chili cheese dip? I don't recommend it. Dairy-based dips like this tend to separate and get grainy after freezing and thawing. Make it fresh or refrigerate leftovers instead.
That's it, my friends! I hope you enjoy my meaty, beefy, spicy chili cheese dip recipe! It's one of my favorites.
Try Some of My Other Popular Dip Recipes
- Bacon-Jalapeno Popper Dip
- Spicy Buffalo Chicken Dip
- Crockpot Buffalo Chicken Dip
- Easy Cheesy Chipotle Bean Dip
- Green Chili Cheese Dip Recipe (with Roasted Hatch Peppers)
- Pimento Cheese
- Queso Dip
Try Some of My Popular Chili Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chili Cheese Dip Recipe (with Ground Beef)
Ingredients
- 1 teaspoon olive oil
- 1 jalapeno pepper chopped + more for topping
- 10 ounces ground beef
- 1 tablespoon chili powder
- 3 cloves garlic chopped
- 15 ounces diced tomatoes canned or fresh
- 15 ounce can chili beans
- 8 ounces cream cheese
- 4 ounces Monterrey Jack cheese shredded + more for topping
- 4 ounces sharp cheddar cheese shredded + more for topping
- Fresh chopped parsley for garnish
Instructions
- Heat a large oven safe pan to medium heat and add jalapeno peppers. Cook a couple minutes to soften.
- Add ground beef and chili powder. Break apart with a wooden spoon and cook 7-8 minutes, until cooked through.
- Add garlic and stir. Cook another minute until nice and fragrant.
- Stir in tomatoes and chili beans.
- Add cream cheese and stir until it is melted through and incorporated.
- Stir in the shredded cheeses until melted through.
- Remove the pan from the heat and top with extra shredded cheeses and sliced jalapeno peppers. Alternatively, you can transfer the mixture to a baking dish, then top with cheeses and jalapenos.
- Bake at 350 degrees for 20 minutes, or until the chili-cheese dip is nice and bubbly.
- Top with fresh parsley and serve with chips!
Video
Notes
Nutrition Information
Frequently Asked Questions
What is chili cheese dip made of?
The classic version is canned chili and Velveeta melted together. This recipe builds on that base with ground beef, jalapeños, garlic, diced tomatoes, chili beans, cream cheese, and shredded cheddar and Monterey jack.
How do you keep chili cheese dip warm?
Transfer it to a slow cooker set to warm. It'll hold for a few hours without drying out. Give it a stir every now and then and add a splash of broth if it starts to thicken up too much.
Can I make this ahead of time?
Yes. Cook everything through step 6 (mixing in the cheeses), then let it cool, cover the pan, and refrigerate. When you're ready to serve, top with extra shredded cheese and jalapeño slices and bake at 350°F for about 20 minutes until hot and bubbly.
NOTE: This post was updated on 4/13/26 to include new information, including FAQs. The recipe was not changed.
Anne says
Hey Mike. Would like to make this recipe but really don’t want to buy a can of “chili beans” with questionable ingredients. Do you have a quick recipe to jazz up a can of pinto beans?
Mike Hultquist says
Hi, Anne! You can use a can of pinto beans and add another 1/2 tablespoon of chili powder, which will do exactly what you want. Let me know how it turns out! Enjoy!
Maria says
Can this be made without jalapeño? Forgot to buy some at the store
Mike Hultquist says
Maria, yes, you can skip them for a non-spicy version. Use some extra seasonings if you'd like. Onion could be nice, too.
Felicia says
Can this recipe be stored and reheated?
Mike Hultquist says
Felicia, yes, it can. However, if you want to make it ahead for a party, the best way is to make it through Step 6, then cover it. When you want to serve, heat the oven, top with shredded cheese per Step 7, then bake until melty and serve. Works great! Enjoy!
Missy says
Tried this for the first time today. Couldn't find the jack cheese, used cheddar, jarlsberg and mascarpone (as the recipe said to use creamy cheese). It tasted good. But in the end of the cooking time it had a lot of fat and the consistent was sticky and hard.
Michael Hultquist - Chili Pepper Madness says
Sorry to hear, Missy. That cheese combo should have been fine, with good melty cheeses. Not sure if there were any temperature variations as the issue, but hopefully you can adjust the next time and try it with leaner meats.
Nadia says
This dip didn't last at all. Got some really nice compliments on it. Great recipe.
Michael Hultquist - Chili Pepper Madness says
Excellent!