Cincinnati Chili Dip is a Queen City staple during football season and the holidays, and comes together in a snap! Only three ingredients make up this simple dip – Cincinnati chili, cream cheese, and shredded cheddar cheese. Add corn or tortilla chips on the side for dipping.
I’ve had a random bout of homesickness lately. I’m going to actually have to make it a point from now on to visit Cincinnati, whenever I make it back to Ohio. I do have friends still there, and a smattering of extended family, but I really miss my dad living there, and being my excuse to go.
It’s been rather dreary here for the past couple weeks – At least during the work week. Very fall-like, which has me craving Cincinnati Chili. But with work being so busy, I just haven’t had the time to make it myself, like I normally would. I opted instead to buy a 6-pack of Gold Star canned chili online.
My light at the end of the tunnel grows ever closer, though, as far as this Fall Rush stuff goes. And I cannot wait. I need a break. I need time away. I need travel, and new experiences with friends. And I need live music.
I made some Cincinnati Chili Dip with my Gold Star – It’s been awhile since I’ve really done anything with Cincinnati Chili.
And it’s super easy to make. Three ingredients – Chili, mild cheddar cheese, and cream cheese.
If you want to go the route of making your Cincinnati Chili from scratch, it’s a little more complex, but there’s something to be said for homemade stuff. I used to take the shortcut of using a seasoning packet, but I’ve found a from-scratch recipe I like. You can also purchase cans of your favorite brand of Cincinnati Chili like I did this time around (both Skyline and Gold Star offer them online), and make it even easier on yourself.
Add tortilla chips or corn chips, and you’re good to go!
- 16 oz. cream cheese, room temperature.
- 2 1/2 C Cincinnati Chili*
- 1-2 C shredded mild cheddar cheese
- tortilla or corn chips, for serving
Preheat the oven to 350 degrees F.
Spread the cream cheese in the bottom of an 8X8-inch baking dish.
Spread the Cincinnati Chili on top of the cream cheese.
Top with the shredded cheese.
Bake for 15-20 minutes, or until heated through and the chili is bubbly.
Serve with tortilla or corn chips.
*If using canned chili, 2 10-oz. cans of chili can be used in place of the 2 1/2 C of homemade.