I think these days, almost everyone is familiar with Cincinnati Chili – but have you had that turned into Cincinnati Chili Dip? You’re missing out if you haven’t!
This recipe is a bit of a rip off the old Seven Layer Dip that’s been around for ages, but instead uses Cincinnati Chili (and in this case, Skyline Chili) and a few of the accompaniments that might be served if you were to order from one of the Cincinnati Chili Houses.
About Cincinnati Chili Dip:
Let’s talk ingredients, here, and just how simple this dish is to make! First of all, there’s cream cheese, next a layer of Cincinnati Chili, and that’s topped with cheese. Toss it in the oven and top with beans (normally red but I used pinto) and onion. Ta da! Dig in!
Now, if you can’t get a Cincinnati Chili (Skyline is available all over these days, so check around) you could sub in a hot dog topping type chili. That’s gonna give you a more Southwestern flair. Thin it just a bit if you need to; it should be pourable. Don’t use chili with beans – the beans can be added on their own, but in the spirit of the recipe….
This is one of those recipes that is so riffable, you can pretty much use my recipe as a guide and just put in what you want or like or have on hand. Use more or less of any of the ingredients. Have some fun – make a masterpiece.
What is Cincinnati Chili:
You can read up and even find a recipe (I haven’t tried it) for the Cincinnati Chili at What’s Cooking America? Cincinnati Chili is based on Mediterranean flavors; as a matter of fact, you’ll find more than one Greek recipe that looks a lot like Cincinnati Chili!
It’s very unique to the American palette, and a lot different from what we think of as a Texas chili. You’ll find spices like cinnamon and allspice in addition to some of the usual chili suspects.
Storing and Reheating:
Cincinnati Chili Dip is going to be best the first day, mostly because it’s gonna be all ugly if you have leftovers!
I suggest paying attention to the amount of time the dip has spent out at room temperature for safety reasons. Then store covered in the fridge for a day or two. Reheat in the microwave, stirring as necessary.
- Have you SEEN the price of cream cheese lately? I try to stock up around a holiday when it’s often on sale. If not then, I make an effort to buy at a buyers’ club or Aldi or Lidl.
- I think you’ll find Cincinnati Chili is going to be a bit pricier than most other canned chilis. I don’t know if there’s any other way around this other than shopping around or making your own.
You can always find my lists of what items are expected to be on a deep sale before any holiday on my post, Win at the Grocers. Scroll to the bottom and click on the pics to get to each holiday.
Well, guys, that’s all I got! Make it, eat it, enjoy it whether there’s a game on or not! I gotta warn ya, it’s a little addictive, so take care…I don’t want to hear about any of you wandering the streets collecting change for more of this dip, lol!
Cincinnati Chili Dip
- 1 1//2 blocks (12 ounces) cream cheese, softened
- 1 can of Skyline chili (8 ounces)
- 1 cup beans, preferably kidney, full can if you wish
- 2 cups shredded Cheddar cheese blend
- 1/2 onion, diced or 2 to 3 green onions, sliced for garnish
- Tortilla Chips or Fritos
Preheat oven to 350 degrees F.
Add cream cheese to the bottom of a 7 by 9″ or 8 x 10″ casserole. Smooth out. Top with the chili (stir the can well first) then add beans. Heat, uncovered for about 15 to 20 minutes, until warmed through. Top with cheese and return to oven until cheese is melted. 3 to 4 more minutes.
Garnish with the onion or green onion.
Serve with strong tortilla chips or Fritos scoops.