One of my all-time favorite dips during football season is this chili cheese bean dip. It’s a combination of cream cheese, chili with beans, and shredded cheese - a mix you really can't fail to appreciate, right?
The ingredients are layered and then heated in an oven until warm and melted, making for an ooey gooey blend to dip your tortilla into. If you are enjoying this dip at a tailgate, all you have to do is bake the dip at home and then keep it warm until ready to serve. If you pack it in a bake-friendly pan and have a grill on hand, you can even pop it on there for a few minutes.
8 ounces Cream Cheese, Softened
2 15-ounce Cans of Chili with Beans
1 cup Shredded Cheddar Cheese
Tortilla Chips, for Serving
Preheat the oven to 350 degrees. In a 9x9 dish, spread the cream cheese at the bottom of the dish. Layer the chili with beans and then sprinkle with shredded cheese on top. Place the dish in the oven to bake until the dip is heated throughout and the cheese is melted on top, about 25-30 minutes. Serve with chips.
To serve later, place foil over the dish to keep warm. Reheating is not necessary.
1 9x9 Dish
More Fan Favorite Tailgate Recipes to Try: