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.
Honestly, it’s not much to look at. Maybe a 3 on the scale of 1-10… but it’s got a great personality, I swear! 😉
WHAT IS SKYLINE DIP?
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!
Here are a few of my favorite add-ins:
- Minced onion
- Diced jalapenos (canned or fresh)
- Diced green chiles
- Different cheeses
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!
HELPFUL TOOLS:
- Skyline Chili – in case you don’t want to make the homemade version, this is the store-bought variety.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 8 oz cream cheese , softened
- 8-12 oz Cincinnati-style chili , warmed slightly
- 1 - 1 1/2 cups shredded cheddar cheese
Instructions
- 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.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Sandra L Avakian says
I fry up my own corn chips out of white corn tortillas. That way the taste is amazing and I control the salt
Lisa says
How was the dip? I make Cin Chili all the time and this looks intriguing. M