Elevate your next gathering with this creamy, three-layer dip smoked right on the pellet grill. By layering meat chili and sharp Colby Jack over a base of cream cheese, you create a rich, wood-fired appetizer that’s ready for dipping in under 30 minutes.
Chili Cheese Dip
|RedWhiteandBBQ
Chili Cheese Dip
RedWhiteandBBQ
3–4 people
20 minutes
25 minutes
American
Appetizer
Dip a chip into this easy, cheesy, smokey concoction for the best side dish that any pool party or family reunion could savor!
Ingredients
- 1 brick of Cream Cheese
- 1 can of @hormelfoods Meat Chili (15 oz can)
- Shredded Colby Jack Cheese (approximately 2 cups)
- Green Onions
- Tortilla Chips
Directions
- Preheat your Prime pellet grill to 350°F (175°C).
- In a 12-inch cast iron skillet, use a spoon to mash the brick of Cream Cheese into a base layer.
- Open the can of @hormelfoods Meat Chili and pour it out onto the Cream Cheese layer.
- Spread the chili out evenly over the Cream Cheese layer in the skillet.
- Sprinkle the shredded Colby Jack Cheese over the chili layer, using approximately 2 cups or to your preference.
- Place the skillet in the preheated smoker and bake for about 25 minutes, until the cheese is melted and bubbly.
- Remove the skillet from the smoker.
- Finely chop the Green Onions and sprinkle them over the melted cheese and chili.
- Serve the dish with Tortilla Chips for dipping.
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