This creamy cheesy Mexican Chili Cheese Dip will be the hit of all your tailgating parties. It’s got all kinds of great flavors going on that just go so well together, and those Mexican flavors are always popular.
And, it’s easy to make! Everyone will be asking for this recipe.
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October is Tailgating Snacks Month
Happy 6th annual October is Tailgating Snacks Month!
I think that dips are a huge win at any party, especially a tailgating party. I mean, have you ever been to a football game day party and not had dips? Probably not!
And chili is also a huge part of any game day spread!
This Mexican Chili Cheese Dip is the best of both! A dip plus chili = winning!
And then, I made this dip even better by adding some Mexican flavors to it as well!
What kind of chili should I use?
I’m a big fan of using your favorite.
Have some leftover homemade chili? That’ll be perfect! Here’s my recipe for my favorite homemade chili: Crock Pot Vegetarian Chili.
Like your chili with beans? That’s perfect for this.
No beans in your chili? You’ll love this dip with that chili as well.
What kind of cheese should I use?
I like Monterey Jack cheese in this dip. It’s creamy and mild. The perfect cheesy addition.
You could also use pepper Jack cheese for a little kick.
A medium or mild cheddar would be nice. Or, you could use a blend of these cheeses.
I will definitely encourage you to grate or shred your own cheese from a block of cheese rather than buying the bags of pre-shredded cheese.
The pre-shredded cheese in those bags has a coating that makes it so the cheese doesn’t stick together in the bag. I think this coating adds a flavor to anything it’s added to, and I think it makes it so the cheese doesn’t melt as well.
So, if you can spare a couple minutes, please shred your own cheese here. Besides, you get a nice little arm workout from it.
What to do with the leftover evaporated milk?
Here are some other great recipes that will help you use up that evaporated milk that you have leftover after making this Mexican Chili Cheese Dip.
Other great dips to serve for game day grub
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Mexican Chili Cheese Dip Recipe
Mexican Chili Cheese Dip
- 1 ¾ cups (15 ounce) can chili
- ½ cup evaporated milk
- 2 green onions chopped
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 2 ounces cream cheese cut into smaller chunks
- 1 can (4 ounces) diced mild green chiles, drained
- 1 finely chopped jalapeno optional
- Place chili, evaporated milk, the white parts of the chopped green onions, chili powder, and cumin in a medium saucepan, and cook over medium heat, stirring constantly until mixture starts to boil. Stir in shredded Monterey Jack cheese and cream cheese until cheese melts. If a thicker consistency is desired, boil gently for 2 to 3 more minutes.
- Remove from heat, and stir in the green parts of the chopped
green onions, diced green chiles, and chopped jalapenos if desired.
- Garnish with addition green onions and shredded cheese if
- Serve warm with tortilla chips.