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top view chili dip in a skillet topped with green onions and avocado
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Chili Cheese Dip

Bubbly and hot, Chili Cheese Dip is made with two types of cheese, beef, tomatoes, black beans, and taco seasoning and topped with diced avocado for an amazing appetizer. next event or gathering! 
Course Appetizer
Cuisine Mexican, tex mex
Diet Gluten Free
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 351kcal
Author Rena

Ingredients

  • 1 lb minced beef
  • 2 tbsp taco seasoning
  • 1 1/2 cup diced tomatoes with juices
  • 1 cup canned black beans drained and rinsed
  • 8 oz cream cheese at room temp
  • 1 cup shredded Mexican cheese
  • 1 hass avocado diced
  • Optional: Corn chips for serving

Instructions

  • Heat a skillet over medium heat and cook the meat, mincing it with a wooden spoon.
  • Sprinkle with the seasonings and once it starts to brown, add diced tomatoes and beans. Cook, stirring occasionally, until most of the liquid is absorbed.
  • Reduce the heat to low and stir in the cream cheese, and Mexican cheese. Allow the cheese to melt, stirring occasionally.
  • Remove from heat and sprinkle with diced avocado. Serve warm with corn chips.

Notes

  • Storing: Kept refrigerated, in an airtight container, this will last for about 5 days. 
  • Reheating: Leftovers can be reheated on the stove or in the microwave. Add a splash of milk if the dip is overly thick. 

Nutrition

Serving: 1serving | Calories: 351kcal | Carbohydrates: 10g | Protein: 17g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 435mg | Potassium: 476mg | Fiber: 4g | Sugar: 3g | Vitamin A: 612IU | Vitamin C: 8mg | Calcium: 223mg | Iron: 2mg