Why I love this skyline chili dip
This chili dip – and the Cincinnati chili that inspires it – has always been a favorite of mine. The unique flavors of the chili make this creamy dip so satisfying, and it’s a great option for your game day spread.
Obviously, the original recipe isn’t dairy free, but I didn’t want to change it because I know a lot of people still rely on this recipe for the original version.
Instead, I decided to test it out and make sure it would work with my favorite dairy free alternatives. I don’t love to rely on substitutes alone, but this is one of the times that I am thankful they exist (and that they have been getting better and better over the years).
More game day recipes you’ll enjoy: / BBQ Pulled Pork Nachos / Buffalo chicken meatballs / beer brats / ground chicken burgers
Ingredient notes:
- To make this dairy free, I used Earth Grown vegan cream cheese and Daiya cheddar cutting board shreds. If you have your own favorite swaps, feel free to use them.
- You’ll also need some Cincinnati chili. I normally use this brand from the can, but you can totally use leftovers if you have some.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make chili cream cheese dip
There are two ways to make this dip, and while the original dairy-based version works really well in the oven, I have started making this dairy free version in the microwave. I find that the vegan cheese shreds just melt better in the microwave, so I have decided to embrace it.
To make it in the oven: Preheat the oven to 350˚F. Spread the cream cheese evenly on the bottom of your dish and cover with a layer of chili. Top with cheddar shreds and bake for about 10 minutes.
In the microwave: Simply cover the dish with something microwave safe, and heat at full power for about 3 – 5 minutes, or until all layers are heated through.
More chili recipes: white turkey chili / quick and easy beer chili / buffalo chicken chili / slow cooker white chicken chili
Frequently asked questions
The difference is in the way that the meat is cooked. Cincinnati Chili has a thinner consistency and the flavors are different as well. It’s more savory and less spicy than traditional chili and is very unique.
If left covered in the fridge, you can expect your dip to last up to 4 days and still taste great.
You can freeze your dip in an airtight container for a longer storage solution if you can’t eat it fast enough after it’s been made. Just thaw it out and warm it up to safe temperatures again before eating.
Yes you can! Just substitute the cream cheese for a dairy free version that you enjoy and use dairy free cheese as well.
More dairy free dip recipes
- Extra Creamy Ranch Dip
- Caramelized Onion Dip
- Wisconsin Beer Dip
- Light Jalapeno Popper Dip
- Roasted Garlic and Artichoke Dip
Skyline Chili Dip
Ingredients
- 2 8- ounce packages cream cheese, softened*
- 1 7- ounce bag cheddar shreds*
- 2 10- ounce cans Cincinnati-style chili
Instructions
- Preheat oven to 350˚F (180˚C).
- In a large baking dish, spread cream cheese in an even layer. Add the chili in an even layer and top with cheddar shreds.
- Bake for 10 minutes or until edges are bubbling.
- Serve with tortilla chips
- OR Cover and microwave for 5 minutes
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Love a chili dip! This looks so cheesy and delicious Melissa!
Looks good! Will have to try that!