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posted by Amy Johnsonon October 26, 2016 (updated Jan 24, 2019) 16 comments »
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Layers of cream cheese, green chiles, black beans, olives, tomatoes and gooey cheese make this Hot Chili Cheese Dip recipe a party time favorite.
This post is sponsored by Bush’s Beans.
The holidays are just around the corner and that means party galore! Bring it on. We are ready! Armed with a bag of chips and this Hot Chili Cheese Dip you will be ready too.
Hot Chili Cheese Dip is super easy to make. Made with layers of cream cheese, green chiles, seasoned BUSH’S® Black Bean Chili Beans, olives, tomatoes and topped with lots of melty cheese will disappear as quickly as you made it. This cheesy dip is easy to prepare ahead of time. Assemble dip, then cover and refrigerate until ready to bake. Serve warm on a platter with chips, crackers, celery and carrots.
Other than the fabulous flavor, something elseI really appreciate about this party appetizer recipe is that all of the ingredients can be kept stocked on hand for impromptu entertaining. If your holiday season is anything like ours, it’s nice to know that all ingredients areon handto prepare a delicious go-to appetizer for those days when I’m less than organized.
In addition todiced tomatoes and canned chiles, I always have a variety of of BUSH’S® Beans on hand for hearty chilis, soups, salads and party appetizers, particularly their mildly seasoned BUSH’S® Chili Beans. They are not just for chili! They are perfect for this dip. TheBUSH’S® Black Bean Chili Beans in a mild chili sauce are exactly what this dip needs. Hearty black beans are a great textural compliment to the creamy cheeses. The mild seasonings add excellentflavor too! AlthoughI used BUSH’S® Black Bean Chili Beans in this dip, any variety of the BUSH’S® Chili Beans may be substituted. I may try the BUSH’S® White Northern Chili Beans next time with a different cheese. Perhaps a white cheddar would be nice. I’m already drooling just thinking about it!
Whether it’s a big holiday shin dig, a game time celebration or a last minute gathering of friends this Hot Chili Cheese Dip is sure to be a crowd pleaser. Dip in and party on!
Hot Chili Cheese Dip Recipe
Hot Chili Cheese Dip
Yield: 10
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Layers of cream cheese, green chiles, black beans, olives, tomatoes and gooey cheese make this Hot Chili Cheese Dip recipe perfect forentertaining.
Ingredients
- 8 oounces cream cheese
- 1 (4.5 oz) can diced green chiles*
- 1 (15.5 oz) can BUSH'S® Chili Beans, Black Beans in a Mild Chili Sauce
- 1 (4.5 oz) can sliced black olives, drained
- 1 (14.5) can diced tomatoes, drained
- 2 cups (8 oz) shredded Monterey Jack cheese (or Mexican blend)
- for serving- tortilla chips, celery, crackers
Instructions
- Combine cream cheese and green chilis and spread mixture evenly in 8-9-inch pie plate or iron skillet.
- Layer beans, diced tomatoes, black olives, then top with shredded cheese.
- Bake at 350-degrees F for 25-30 minutes, until cheese is melted and bubbling. Carefully remove from oven and serve warm with tortilla chips, crackers or crudités.
Notes
*For a spicier version use diced jalapeños.
Did you make this recipe?
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This post is sponsored by Bush’s Beans. I have an ongoing relationship with Bush’s Beans. As always all opinion are my own.
Related Posts:
Appetizers Favorites
originally published on October 26, 2016 (last updated Jan 24, 2019)
16 commentsLeave a comment »
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16 comments on “Hot Chili Cheese Dip Recipe”
Susie Mandel —Reply
Ooh, this does sound yummy, especially on a cool fall or cold winter night. 🙂
Michael Nethery —Reply
Hey there nice young lady who alway, and I mean always makes me hungry. Being a nice really old Canadian( only a bit grumpy) I always seem to have a hard time getting hold of the bush beans. I will try harder cause what I have had are truely delightful!
I must say that your recipes are always welcome and while I don’t get to make them all I have a true apprication of your talents.
Can I use jalapeño cream cheese from Pilidelphia? I must admit that I did pick up a taste for things to be a bit spicer during a 9 year stay in Texas.
Looking forward to your next communication.Amy Johnson —
Jalapeno cream cheese would be nice in this dip.
Erin@WellPlated —Reply
I want to swan dive right into this skillet! Love all the different layers, especially the beans! And the cheese 🙂
Vikki —Reply
When you say “1 container (8 oz) cream cheese”, do you mean the block or the plastic tub of cream cheese?
Thanks
Amy Johnson —
That is a bit confusing, Vikki. I just edited the recipe to read “8 ounces cream cheese.” Either block or in a tub is fine.
marci —Reply
HI sounds so yummy but do we drain the beans and tomatoes?? Thank you tons… Please email me and let me know… Thank you
Amy Johnson —
Drain the tomatoes. Do not drain the beans.
sue | theviewfromgreatisland —Reply
That dip is a thing of beauty ~ sharing!
Kristi —Reply
Hi! Did you double the recipe for the photos or is that how much it makes using the ingredients listed?
Amy Johnson —
The photo shows one recipe, NOT doubled. It is shown in a 9-inch skillet.
Katherine —Reply
Oh my goodness. Saving this to try!!
Sabrina —Reply
saw this on your front page and had to check it out since it’s one of my favorite kind of food that I’m not supposed to eat, except every once in a while, so thank you for reminding how much I love cheesy black bean dips with corn chips too, thank you
CJ —Reply
I have this in the oven right now for a football snack. I added some hamburger but everything else is he same as your recipe. Thanks for sharing it with us.
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