Cincinnati Chili Dip

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.

Cincinnati Chili Dip

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.

Cincinnati Chili Dip

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.

Cincinnati Chili Dip

I made some Cincinnati Chili Dip with my Gold Star – It’s been awhile since I’ve really done anything with Cincinnati Chili.

Cincinnati Chili Dip

And it’s super easy to make. Three ingredients – Chili, mild cheddar cheese, and cream cheese.

Cincinnati Chili Dip ingredients

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.

Cincinnati Chili Dip

Add tortilla chips or corn chips, and you’re good to go!

Cincinnati Chili Dip

Cincinnati Chili Dip


  • 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.

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