4ouncesMonterrey Jack cheeseshredded + more for topping
4ouncessharp cheddar cheeseshredded + more for topping
Fresh chopped parsley for garnish
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!
Heat Factor: Medium. You can dial back the heat by coring out the jalapeno peppers before using them, and substituting the chili powder with a milder spice. See these substitutes for chili powder. Up the heat factor with spicier peppers, like serranos or habaneros, or both! I like a pinch of ghost pepper powder sometimes for me.
Meaty Chili Cheese Dip – Recipe
Amount Per Serving
Calories 293Calories from Fat 189
% Daily Value*
Total Fat 21g32%
Saturated Fat 11g55%
Total Carbohydrates 10g3%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.