There isn’t a dip that’s easier (or tastier) than this one. With only 3 ingredients and a couple of hours, you’ll have a yummy smoked chili cheese dip that will be irresistible.

If you like frito pies, chili cheese fries, or coneys, you’ll love this dip in a major way!

It almost feels silly to write a recipe for this because my six year old could probably make it. But sometimes, especially when having guests over, that’s exactly the recipe you need.

Smoked Chili Cheese Dip 

Ingredients you’ll need

• Chili – the key here is to use a chili that doesn’t have beans (let the Texans rejoice!). You can use homemade, but a simple can of store-bought is perfectly acceptable for this recipe.
• Cream Cheese – a plain block of cream cheese is what makes this dip ooey, gooey, cheesy, and delicious.
• Shredded cheese – any type of shredded cheese will work here, but ideally you want something that melts well and has good flavor. I opted for sharp cheddar for this one, but I’ve used mozzarella and Oaxaca in the past, with great results.
• Chips or Crackers – I love to serve this dip with Fritos Scoops chips because I think there is just something amazing about the combination of Fritos and chili, but you can use any chips or crackers you prefer.

Tools you’ll need

• Oven-safe Pan or Dish – I like to make this in a small cast iron skillet, but you can use any oven-safe dish. The great thing about this is that you can serve it in the same pan you cooked in, or even use a disposable aluminum pan for easy cleanup.
• Spoon or Spatula – you want to grab a sturdy spoon or spatula for stirring the dip before adding the cheese on top. It can be quite thick, so you want something wooden or harder, not flimsy.
• Smoker – you can cook this on any type of smoker or grill, as long as it can keep a steady temperature of 300°F. I cooked this on my Grilla Grills Alpha Connect (AKA: The OG).
• Fuel/Pellets – since I used a pellet grill, I used Bear Mountain Gourmet BBQ pellets for this recipe, but you can use any wood you want. Alternatively, this can be made on a propane grill or charcoal grill.

How to make Smoked Chili Cheese Dip

1. Prep

Add the block of cream cheese to the center of your oven-safe dish and pour the can of chili on top.

Spread the chili so it covers the entire block of cream cheese.

That’s it, that’s all you have to do, then you’re ready to smoke it!

2. Fire up the smoker

You want to preheat your smoker to 300°F.

I smoked this on my Grilla Grills Alpha Connect (AKA: The OG). This is one of my favorite smokers for recipes like this because it heats up quickly, adds great smoke flavor to food, and holds a consistent temperature throughout the entire cooking process.

I used the Bear Mountain Gourmet BBQ Pellets, but it honestly doesn’t make much of a difference which type of wood/pellets you want to use, whatever you have on hand is perfectly fine.

3. Cook

Once your smoker is preheated, place the pan on the grates and let it smoke for about 45 minutes.

The cream cheese will get nice and soft and the chili should warm all the way through.

When the cream cheese is nice and soft, you should be able to take a spoon or spatula and give it all a good mix.

You want to stir until both, the chili and the cream cheese are well combined and have an even consistency.

You could just eat the dip as it is at this point, but I like to go one step further and add a layer of shredded cheddar cheese on top. I think it adds good flavor and who doesn’t love extra cheese?

Just sprinkle the cheese evenly over the top of the dip and place it back on the smoker for another 15 to 20 minutes until the cheese is melted and bubbly.

Then, it’s ready to enjoy!

How to serve Smoked Chili Cheese Dip

I like to serve this dip alongside Frito Scoops chips. I think the flavor of the corn chip with the chili is a great combo. Tortilla chips would be another great option here.

You can also top the dip with chopped onions, green onions, or any of your favorite chili toppings to give it a bit of elevation.

You want to serve this dip immediately, as it will get thicker as it cools. If you need to warm it back up, you can place it back on the smoker for 5-10 minutes.

Quick appetizers to feed a crowd

• Smoked Brie with Cranberry
• Jalapeño Popper Dip
• Smoked Pigs in a Blanket
• Bacon Wrapped Cheese Stuffed Brats
• Smoked Cream Cheese Four Ways

Print

Smoked Chili Cheese Dip 

A block of cream cheese and a can of chili, melted and mixed then topped with grated cheese.

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Servings 8

Calories 149kcal

Author Breanna Stark

Ingredients

• 15 oz Chili no beans
• 8 oz cream cheese block
• ½ cup cheddar cheese shredded
• green onions for garnish (optional)

Instructions

• Preheat your smoker or grill to 300°F.
• In an oven-safe skillet or pan, add your block of cream cheese to the middle and pour the can of chili on top.
• Place on the grates of the smoker for 45 minutes, or until the cream cheese is fully melted.
• Use a spoon or spatula, mix the cream cheese and chili until the mixture is fully incorporated, then sprinkle the shredded cheddar cheese over the top.
• Place it back on the smoker for another 15-20 minutes until the cheese is melted.
• Garnish with green onions (optional), and serve immediately alongside your favorite chips or crackers.

Nutrition

Calories: 149kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 140mg | Potassium: 214mg | Fiber: 1g | Sugar: 4g | Vitamin A: 958IU | Vitamin C: 76mg | Calcium: 85mg | Iron: 1mg