Easy Skyline Chili Cream Cheese Dip

If you ask me, skyline chili dip is one of those party foods that never gets old.

This creamy, Cincinnati-inspired appetizer brings together the classic flavors of skyline chili with smooth cream cheese for a dip that’s perfect for game day. The warm, spiced chili mixture melts right into the cream cheese, creating layers of flavor that keep you coming back for more.

It’s topped with shredded cheddar cheese and served with crispy tortilla chips or crackers – just like they do in Ohio. The combination of warm and cool, spicy and mild makes this dip impossible to resist.

It’s a crowd-favorite that’s quick to prepare and always disappears fast at gatherings.

What Kind of Cream Cheese Should I Use?

Regular full-fat cream cheese is your best bet for this dip – it melts smoothly and gives you that rich, creamy texture you’re looking for. While you might be tempted to use low-fat cream cheese to cut calories, it won’t give you the same creamy results and can sometimes get a bit grainy when melted. Make sure to take your cream cheese out of the fridge at least an hour before you start cooking to let it properly soften – cold cream cheese can lead to lumps in your dip. If you’re in a hurry, you can unwrap the cream cheese and microwave it in 10-second bursts until it’s soft enough to easily mix.

Options for Substitutions

This easy dip recipe can be adapted with a few simple swaps if needed:

• Cincinnati chili: Cincinnati-style chili is pretty unique with its sweet-spiced flavor, but if you can’t find it, you can use regular chili (preferably without beans) and add 1/4 teaspoon each of cinnamon, allspice, and cocoa powder to get a similar taste. Skyline or Gold Star brands are traditional, but any Cincinnati-style chili will work.
• Cream cheese: Regular cream cheese works best here, but you can use Neufchâtel cheese for a lighter option. Just know the dip might be slightly less creamy. I don’t recommend using fat-free cream cheese as it won’t melt as smoothly.
• Cheddar cheese: While sharp cheddar is great in this recipe, you can switch it up with mild cheddar or even a Mexican cheese blend. If you’re shredding your own (which melts better), you’ll need about 2 cups of cheese.

Watch Out for These Mistakes While Cooking

The biggest challenge when making this Cincinnati-style dip is getting the cream cheese temperature right – cold cream cheese will leave you with unwanted lumps, so make sure to let it sit at room temperature for at least an hour before mixing. Another common mistake is dumping all the chili in at once, which can make the dip too runny – instead, add it gradually while stirring to achieve that perfect, creamy consistency. To prevent the dip from becoming greasy on top, avoid using pre-shredded cheese as it contains anti-caking agents that can affect melting; instead, buy a block of cheddar and shred it yourself for the smoothest results. For the best flavor and texture, stir the mixture every 30 minutes while it’s heating in the slow cooker, and if it gets too thick, simply add a splash of milk to reach your desired consistency.

What to Serve With Skyline Chili Dip?

This warm, cheesy Cincinnati-style dip practically begs for sturdy tortilla chips or corn chips that can handle its rich, hearty texture. For a fun twist that stays true to Skyline’s roots, try serving it with oyster crackers – they’re a classic Cincinnati chili topping that works great with this dip too! If you’re feeding a crowd, put out a variety of dippers like thick-cut potato chips, pretzel crisps, or even celery sticks for those who want a fresh crunch. Since this dip is pretty rich, I like to balance things out by serving it alongside a simple veggie platter with carrots, bell peppers, and cucumber slices.

Storage Instructions

Keep Fresh: This cheesy Cincinnati-style dip stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as everything melds together! Just make sure to cover it well to prevent it from drying out or picking up other flavors from the fridge.

Make Ahead: You can easily prepare this dip a day before your party or gathering. Just assemble it, cover with plastic wrap, and pop it in the fridge. When you’re ready to serve, bake it fresh so it’s hot and bubbly – your guests will love it!

Warm Up: To reheat leftover dip, pop it in the microwave in 30-second intervals, stirring between each, until it reaches your desired temperature. Or warm it up in the oven at 350°F for about 10-15 minutes. Add a sprinkle of fresh cheese on top if you’d like!

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1400-1600
• Protein: 70-80 g
• Fat: 110-120 g
• Carbohydrates: 40-50 g

Ingredients

• Two 8-ounce bricks of softened cream cheese
• A 7-ounce bag of shredded cheddar cheese
• Two 10-ounce cans of cincinnati chili

Step 1: Prepare and Layer Ingredients

Start by preheating your oven to 350˚F (180˚C).

Take a large baking dish and spread cream cheese evenly across the bottom.

Next, layer the chili evenly over the cream cheese.

Finally, top it all off with a generous amount of cheddar shreds.

Step 2: Baking Instructions

Once your oven is preheated, place the baking dish inside and bake for about 10 minutes, or until the edges are bubbling.

This will ensure that the dish is heated through and the cheese is nicely melted.

Step 3: Alternative Microwaving Method

If you prefer using a microwave, cover the assembled dish and microwave it for 5 minutes on high.

Check to make sure it is heated through and the cheese is melted.

Step 4: Serve and Enjoy

Once cooked, carefully remove the dish from the oven or microwave.

Allow it to cool slightly before serving.

Serve this creamy, cheesy delight with tortilla chips and enjoy the delicious dip!