Best 8 Southwest Baked Chili Dip Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a delectable dip that packs a flavorful punch? Look no further than Southwest Baked Chili Dip. This tantalizing recipe combines the bold flavors of chili with the creamy richness of cheese, resulting in a dip that is perfect for any occasion. Whether you're hosting a party or simply craving a satisfying snack, Southwest Baked Chili Dip is sure to hit the spot. Served with tortilla chips, crackers, or vegetable crudités, this dip is a guaranteed crowd-pleaser. But that's not all! This versatile dish can be customized to suit your taste preferences. For those who prefer a milder dip, reduce the amount of chili powder or cayenne pepper. If you're a fan of spicy food, feel free to add more. The possibilities are endless! So, gather your ingredients and let's embark on a culinary adventure to create a Southwest Baked Chili Dip that will tantalize your taste buds and leave you craving more.

Here are our top 8 tried and tested recipes!

CHILI DIP



Chili Dip image

I've had this recipe for a long time. It's great for parties and football get-togethers. With just three ingredients, it's very easy to prepare. Serve it hot with your favorite corn chips.

Provided by Judy H

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 10m

Yield 32

Number Of Ingredients 3

1 (8 ounce) package cream cheese, softened
1 (15 ounce) can chili without beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Steps:

  • In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers.
  • Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.

Nutrition Facts : Calories 36.5 calories, Carbohydrate 1.5 g, Cholesterol 9.7 mg, Fat 2.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.7 g, Sodium 109.8 mg, Sugar 0.2 g

SOUTHWESTERN DIP MIX



Southwestern Dip Mix image

Keep a container of this mix on hand to make dip at a moment's notice. The dip is spiced just right so it will appeal to all palates at potlucks and holiday gatherings. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 12

1/2 cup dried parsley flakes
1/3 cup dried minced onion
1/3 cup chili powder
1/4 cup ground cumin
2 tablespoons dried minced chives
1 tablespoon salt
2 teaspoons paprika
1/2 teaspoon crushed red pepper flakes, optional
ADDITIONAL INGREDIENTS (for each batch):
1 cup mayonnaise
1 cup sour cream
Tortilla chips or fresh vegetables

Steps:

  • Combine first eight ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 12 batches (1-1/2 cups total)., To prepare one batch of dip: Add 2 tablespoons of mix to mayonnaise and sour cream; stir until blended. Serve with chips or vegetables.

Nutrition Facts : Calories 264 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 239mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

SOUTHWESTERN DIP



Southwestern Dip image

Prepare a peppy dip in no time! Your tastebuds will take a Southwest adventure.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 2h10m

Yield 18

Number Of Ingredients 10

1 1/2 cups sour cream
1/2 cup mayonnaise or salad dressing
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon paprika
1 cup shredded Cheddar cheese (4 ounces)
1 can (4.5 ounces) Old El Paso™ chopped green chiles, drained
Tortilla chips, if desired

Steps:

  • In medium bowl, mix all ingredients except cheese, chilies and tortilla chips. Stir in cheese and chilies.
  • Cover and refrigerate 2 to 4 hours to blend flavors. Serve with tortilla chips.

Nutrition Facts : Calories 110, Carbohydrate 1 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg

SOUTHWESTERN CHILI DIP



Southwestern Chili Dip image

This recipe is originally from a November 1989 issue of Better Homes and Gardens.The cheese mixture can be made up to 4 hours ahead, covered with plastic wrap, and refrigerated.Proceed with the baking, allowing increased time to heat it through.Regular or low-fat cheese and mayonnaise/salad dressing may be used.Serve with pita or corn/tortilla chips.

Provided by Leslie in Texas

Categories     Cheese

Time 40m

Yield 2 T. per serving, 10-12 serving(s)

Number Of Ingredients 8

1 (8 ounce) package sharp cheddar cheese, grated
1 cup mayonnaise or 1 cup salad dressing
1 (4 1/2 ounce) can chopped ripe olives, drained
1 (4 ounce) can chopped green chilies, drained
1/4 teaspoon garlic powder
bottled hot sauce, to taste
1 tomatoes, seeded and diced
1/2 cup green onion, sliced thinly with green tops

Steps:

  • In a large mixing bowl, stir together the cheddar cheese, mayonnaise or salad dressing,HALF of the ripe olives,green chili peppers, garlic powder, and hot pepper sauce until well combined.
  • Spread the mixture into a 9 inch quiche or pie plate.
  • Bake in a preheated 350 degree oven for about 20 minutes, or until heated through.
  • Sprinkle with the tomato, remaining olives, and green onions in three rings, starting at the edge of the plate.
  • * I like to start with the tomatoes, green onions, then the olives.*.
  • Serve warm with chips of your choice.
  • * Can also be heated in the microwave. Cook,uncovered, on high power for 4-6 minutes or until heated through, stirring twice during the cooking process.

Nutrition Facts : Calories 207.2, Fat 16.9, SaturatedFat 6.1, Cholesterol 29.9, Sodium 427.9, Carbohydrate 8.7, Fiber 0.9, Sugar 2.7, Protein 6.4

SOUTHWESTERN CHILI



Southwestern Chili image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 16

2 large onions, chopped
2 green bell peppers, cored, seeded and chopped
2 tablespoons minced (3 large cloves) garlic
3 tablespoons vegetable oil
1/4 cup chili powder, or to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons tomato paste (recommend getting tube)
3 pounds boneless beef chuck, ground coarse
1 (28-ounce) can whole tomatoes, including liquid
1 to 1 1/2 cups beef broth
4 tablespoons cider vinegar
1-ounce unsweetened chocolate, chopped
1 (19-ounce) can kidney beans, rinsed and drained
Rice, as an accompaniment
Toppings: Tortilla chips; sour cream; grated cheddar; chopped red onions; chopped jalapenos; diced avocado; minced cilantro; etc.

Steps:

  • In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

CHUNKY SOUTHWEST CHILI



Chunky Southwest Chili image

What started out as a mild, basic chili has evolved over the years into a chili with a punch! -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Lunch

Time 2h

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 12

6 dried ancho or guajillo chiles or a mixture (about 3 ounces)
3 tablespoons olive oil, divided
3 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 large onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
2-2/3 cups water, divided
1 bottle (46 ounces) V8 juice
1 can (14-1/2 ounces) beef broth
Sliced seeded jalapeno peppers, optional

Steps:

  • In an enameled cast-iron Dutch oven over medium heat, toast chiles 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes., Meanwhile, in the same pot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to pot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute more. Remove from heat., Drain and split chiles, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding water if needed (mixture should be a slightly runny paste)., Return beef to pot, and pot to stovetop. Add V8 juice, broth, chili mixture and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened and meat is tender, 1-1/2 to 1-3/4 hours. If desired, top with jalapeno pepper slices.

Nutrition Facts :

SOUTHWEST HUMMUS DIP



Southwest Hummus Dip image

Not your ordinary hummus, this dip is a combination of two things I love-chick peas and Southwestern flavors. You can substitute 3/4 cup frozen corn, thawed, for the grilled corn. -Cheray Buckalew, Cumberland, Maryland

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 cups.

Number Of Ingredients 10

1 medium ear sweet corn, husk removed
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 tablespoons minced fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped roasted sweet red peppers
1/4 cup canned fire-roasted diced tomatoes
Baked pita chips or assorted fresh vegetables

Steps:

  • Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Meanwhile, in a food processor, combine the beans, cilantro, cumin, chili powder, salt and pepper. Cover and process for 30 seconds or until blended. Transfer to a small bowl. Cover and refrigerate for at least 15 minutes., Cut corn from cob. Add the corn, red peppers and tomatoes to bean mixture; mix well. Serve with pita chips or vegetables.

Nutrition Facts : Calories 68 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

EASY BAKED LAYERED CHILI CHEESE DIP



Easy Baked Layered Chili Cheese Dip image

The complete dip can be prepared and refrigerated until ready to bake. The jalapeno is only optional, I like to add it into the cream cheese. The success of this dip will depend on the quality of chili you use so make certain to use a good-quality canned chili or use homemade, for extra heat use extra spricy chili.

Provided by Kittencalrecipezazz

Categories     Cheese

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 jalapeno pepper, seeded and finely chopped (optional)
1 (15 ounce) can chili, with ground beef (spicy or mild or use homemade)
5 green onions, chopped
1 (4 ounce) can green chilies, drained (or to taste)
1 1/2 cups shredded cheddar cheese (can use more)

Steps:

  • Set oven to 350 degrees (set oven rack to bottom position).
  • Grease a 9-inch pie plate.
  • Mix both packages cream cheese with jalapeno pepper (if using) then spread on the bottom of the pie plate.
  • Spread the chili over the cream cheese, then sprinkle green onions, then green chilies.
  • Bake for about 20 minutes or until hot (if you are baking this cold out of the fridge the baking time will be longer).
  • Sprinkle the grated cheese on top then return to oven for about 5 minutes to melt cheese.

Nutrition Facts : Calories 386.9, Fat 31.5, SaturatedFat 19.1, Cholesterol 99, Sodium 705.5, Carbohydrate 13, Fiber 3.8, Sugar 2.5, Protein 15.7

Tips:

  • For a vegetarian chili dip, omit the ground beef and add an extra can of beans or corn.
  • To make the dip ahead of time, prepare the chili and cornbread topping separately and store them in the refrigerator for up to 3 days. When ready to serve, assemble the dip and bake according to the recipe instructions.
  • Serve the dip with a variety of toppings, such as shredded cheese, sour cream, guacamole, and salsa.
  • For a spicier dip, add a teaspoon or two of chili powder or cayenne pepper to the chili.
  • If you don't have a cast iron skillet, you can use a 9x13 inch baking dish instead.

Conclusion:

This Southwest Baked Chili Dip is a delicious and easy-to-make appetizer that is perfect for any party or gathering. The combination of chili, cornbread, and cheese is irresistible, and the dip is sure to be a hit with everyone who tries it. So next time you're looking for a crowd-pleasing appetizer, give this recipe a try. You won't be disappointed!

Related Topics