Smooth cream cheese is topped with insanely flavorful Cincinnati-style chili and cheese, then baked until bubbly!
You guys. This is a recipe I’ve been dying to share with you all, for almost a year! I actually mentioned it when I made my Copycat Skyline Chili post back in 2017, and seriously had EVERY intention of making this and sharing it here on the blog within a month or so. But life got in the way, and new recipes popped in my head to share, and before long, it was forgotten.
Some of you have actually been emailing me asking where the dip recipe was, and OMG thank you for doing that! It reminded me that this was post that seriously needed to be shared. Like, pronto.
Here in the Midwest, in Ohio specifically, we LOVE our Cincinnati-style chili! I go into all things Cincinnati-style in my recipe post for the copycat chili. We love our chili in so many different ways, but one of my favorite ways is in this chili cheese dip. Skyline dip is 3 basic ingredients… cream cheese, Cincinnati-style chili, and cheese. Easy, peasy!
CAN YOU ADD OTHER TOPPINGS?
Absolutely! Even though the classic is just 3 ingredients, but if you want to add some pizzaz, go for it!
CAN YOU FREEZE CHILI CHEESE DIP?
I wouldn’t recommend it, as it’s base is cream cheese and it’s topped with shredded cheese… but the good news is, this dip comes together in about 5 minutes!
CAN YOU MAKE SKYLINE DIP IN THE CROCKPOT?
You sure can! It’s a little looser in consistency when it’s made in the slow cooker versus baked, but still delicious, and it stays nice and warm for a party. Just add the cream cheese to the bottom of the crockpot, top it with the Skyline chili, then cover and cook on LOW for 2-3 hours. Top with the shredded cheese, cover and cook on LOW about 10 minutes, until cheese is melted.
I love this Skyline dip for game day, holiday parties, office potlucks, etc. It’s always a crowd pleaser!
Skyline Chili – in case you don’t want to make the homemade version, this is the store-bought variety.
Preheat oven to 375 F degrees. Spread cream cheese in an 8 or 9" pan, like a pie pan, in an even layer.
Top with chili and bake 10 minutes. Remove from oven and top with cheese. Bake 5-8 minutes, until melted.
Let stand for 5 minutes or so, then serve with tortilla chips or fritos.
Could we please have the nutrition info?
I don’t provide full nutritional value information, as I’m not a nutritionist and don’t want to inadvertently pass along incorrect information. My advice would be to copy the ingredient list into whichever online nutritional calculator you usually use.
This is the perfect fall dip! I see this getting made in the very near future.
This dip is really fabulous1 A sure hit!
Oh boy, I know what I’m in the mood for right now – yum!
This looks great! I will definitely make it for the next game day!
I know this is going to be the star of my next party! Looks fantastic!
I could eat this by the spoonful!!! Thanks for sharing the recipe my family is going to love this!