Creamy 7 Layer Chili Cheese Dip

Finding the perfect party appetizer that’ll keep a crowd happy can feel like a real challenge. Between juggling different dietary preferences and trying to make something that won’t have you stuck in the kitchen all day, it’s easy to get overwhelmed – especially when you’re hosting game day or a holiday gathering where the snacks are the main event.

That’s where this 7 layer chili cheese dip comes to the rescue: it’s quick to put together, can be prepped ahead of time, and always gets people asking for the recipe. Plus, with seven flavorful layers of cheese, beans, and all the classic Mexican-inspired toppings, it’s pretty much impossible not to love.

What Kind of Chili Should I Use?

For a layered dip like this, you’ll want to start with a thick, hearty canned chili that won’t make your dip runny. You can go with either chili with beans or without – both work great, though chili with beans will give you a more substantial base layer. Most grocery stores carry brands like Hormel or Wolf Brand, and either the regular or hot variety will work depending on how spicy you like things. If you’re watching your calories, turkey chili is a good option, but just make sure to drain off any excess liquid before spreading it in your dish to keep your dip from getting soggy.

Options for Substitutions

This dip is super adaptable and you can switch things up based on what you have in your pantry:

• Canned chili: You can use homemade chili instead of canned, or try vegetarian chili for a meatless option. Just make sure it’s thick and not too soupy.
• Sour cream: Greek yogurt makes a great substitute for sour cream – it’s tangier and has more protein. You could also use Mexican crema for a slightly different flavor.
• Sharp cheddar: Feel free to mix up the cheese – try pepper jack for extra heat, or a Mexican cheese blend. Monterey Jack or colby work great too.
• Black olives: Not an olive fan? Skip them entirely or replace with corn or diced bell peppers for that nice pop of color and crunch.
• Jalapeños: You can use fresh jalapeños instead of pickled ones, or try pickled banana peppers for a milder kick. If you want more heat, try diced serrano peppers.
• Roma tomatoes: Any firm, ripe tomato will work here. You can also use drained canned diced tomatoes in a pinch, or replace with pico de gallo.
• Fritos scoops: While Fritos scoops are perfect for this dip, tortilla chips work just as well. You could also serve it with corn chips or thick-cut potato chips.

Watch Out for These Mistakes While Making

The biggest challenge when making a 7 layer dip is dealing with excess moisture, which can make your dip watery and unappetizing – be sure to drain the olives and jalapeños thoroughly, and remove the seeds and gel from your tomatoes before dicing.

Temperature control is crucial: cold ingredients straight from the fridge can make your melted cheese seize up, so let items like sour cream come to room temperature for about 30 minutes before assembling, and warm your chili slightly to help the cheese melt smoothly.

To prevent a messy presentation, always build your layers from heaviest to lightest (starting with chili at the bottom), and use the back of a spoon to spread each layer evenly to the edges of your serving dish.

For the freshest results, wait to add the tomatoes and green onions until just before serving, as these ingredients can release moisture and wilt if they sit too long.

What to Serve With 7 Layer Chili Cheese Dip?

While Fritos Scoops are already included in this recipe, it’s always fun to offer a variety of dipping options for your guests. Thick tortilla chips work great since they can handle the weight of this hearty dip, and I like to include both regular and blue corn varieties for something different. Since this dip is pretty rich, I usually set out some fresh veggie sticks like carrots, celery, and bell peppers for a lighter option. If you’re serving this at a party, consider adding some other snacks like guacamole, salsa, or queso to create a complete Mexican-inspired spread – just make sure to give this loaded dip the center spot on your table!

Storage Instructions

Keep Fresh: Got leftover dip? Cover it tightly with plastic wrap or transfer to an airtight container and pop it in the fridge. It’ll stay good for up to 3 days, though the tomatoes might release a bit of liquid over time. Pro tip: if you’re making this ahead, add the tomatoes and green onions just before serving to keep everything fresh and crisp.

Make Ahead: You can easily prep this dip up to 24 hours in advance! Layer everything except the tomatoes and green onions, cover with plastic wrap, and refrigerate. When you’re ready to serve, just add those fresh toppings and you’re good to go. The flavors actually get better as they hang out together in the fridge!

Serve Again: When serving leftover dip, let it sit at room temperature for about 15-20 minutes – cold dip can be hard on your chips! If the sour cream layer looks a bit stiff, give it a gentle stir to bring back that creamy texture. You might want to add fresh tomatoes and green onions to perk it up.

Preparation Time	10-15 minutes
Cooking Time	120 minutes
Total Time	130-145 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 80-100 g
• Fat: 150-180 g
• Carbohydrates: 200-250 g

Ingredients

• 30 ounces canned hearty chili (2 cans)
• 16 ounces sour cream
• 8 ounces shredded sharp cheddar cheese
• 2.25 ounces canned sliced black olives (drained)
• 1/4 cup sliced jarred pickled jalapeños
• 2 diced roma tomatoes
• 1/4 cup thinly sliced green onions
• Fritos scoops for dipping

Step 1: Prepare the Slow Cooker

Begin by spraying the inside of a 6-quart slow cooker with non-stick spray.

This will ensure easy cleanup and prevent the ingredients from sticking to the sides.

Step 2: Layer the Base Ingredients

Start by spreading the chili evenly across the bottom of the crock.

Following that, distribute spoonfuls of sour cream over the chili, then use a spatula to spread it out into an even layer.

Finally, sprinkle shredded cheese evenly across the top of the sour cream layer.

Step 3: Cook the Base Layers

Cover the slow cooker with its lid and set it to cook on HIGH for 2 hours.

This will allow the flavors to meld together and the cheese to melt into the chili.

Step 4: Add Fresh Garnishes

After the cooking time is complete, remove the lid from the slow cooker.

Top the cheese layer with olives, jalapenos, tomatoes, and green onions.

These fresh ingredients add texture and flavor to the dish.

Step 5: Serve and Enjoy

Offer the dish alongside Frito Scoops for dipping.

These chips are perfect for scooping up the hearty layers of chili and creamy toppings.

Serve straight from the slow cooker, keeping it warm as you enjoy this delicious dip with family or friends.