A hot, creamy, cheesy dip packed with seasoned ground beef, beans, tomatoes, jalapeños, and crispy bacon. It’s perfect for parties, game nights, family gatherings, or serving with tortilla chips.
Ingredients
For the Dip:
1 pound (450 g) ground beef
1 tablespoon olive oil, if needed
1 small yellow onion, finely diced
3 cloves garlic, minced
1 can (10 oz / 283 g) diced tomatoes with green chilies, undrained
1 can (15 oz / 425 g) kidney beans, drained and rinsed
8 oz (225 g) cream cheese, softened
1 cup sour cream
1½ cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup shredded mozzarella cheese
2 tablespoons tomato paste
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper, optional
For the Topping:
½ cup shredded cheddar cheese
¼ cup cooked and crumbled bacon
2–3 tablespoons sliced jalapeños
2 tablespoons chopped green onions
1 tablespoon chopped fresh cilantro, optional
For Serving:
Tortilla chips
Corn chips
Crackers
Sliced bell peppers
Celery sticks
Carrot sticks
Instructions
Prepare the beef:
Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon, until browned and fully cooked.
Drain excess grease:
Carefully drain excess fat from the skillet. Return the beef to the pan.
Cook the onion:
Add the diced onion and cook for 3–4 minutes until softened.
Add garlic:
Stir in the minced garlic and cook for about 30–60 seconds until fragrant.
Add tomatoes and beans:
Stir in the diced tomatoes with green chilies and drained kidney beans.
Add seasonings:
Add tomato paste, chili powder, smoked paprika, cumin, onion powder, garlic powder, salt, black pepper, and optional cayenne pepper.
Stir well and cook for 2–3 minutes so the flavors combine.
Make the cheese mixture:
Reduce the heat to low. Add the softened cream cheese and sour cream.
Stir continuously until the cream cheese melts and everything becomes smooth and creamy.
Add shredded cheese:
Add the cheddar, Monterey Jack, and mozzarella gradually, stirring until each addition melts completely.
Transfer to baking dish:
Spoon the mixture into an 8×8-inch or similar oven-safe baking dish. Spread evenly.
Add the cheese topping:
Sprinkle the remaining ½ cup cheddar cheese evenly over the top.
Bake:
Preheat the oven to 375°F (190°C).
Bake the dip uncovered for 15–20 minutes, until hot, bubbling, and the cheese on top is completely melted.
Broil for extra color:
For a golden, bubbly top, switch the oven to broil for 1–2 minutes.
Watch carefully because the cheese can burn quickly.
Add toppings:
Remove from the oven and immediately sprinkle with crispy bacon, jalapeños, green onions, and optional cilantro.
Rest:
Let the dip cool for 5 minutes before serving. It will thicken slightly as it rests.
Serve:
Serve warm with tortilla chips, corn chips, crackers, or fresh vegetables.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Servings:
8–10
Nutritional Information
Approximate nutrition per serving, based on 10 servings and excluding chips:
Calories: 365 kcal
Protein: 18 g
Total Fat: 28 g
Saturated Fat: 15 g
Carbohydrates: 12 g
Dietary Fiber: 3 g
Total Sugars: 3 g
Added Sugars: 0 g
Cholesterol: 85 mg
Sodium: 650 mg
Potassium: 390 mg
Nutrition values are estimates and vary depending on the brands and exact ingredients used.
Allergen Information
Contains: Milk/dairy
May contain: Soy, depending on cheese and processed ingredients
May contain: Wheat/gluten, depending on seasonings and serving crackers/chips
Peanuts: Not required
Tree nuts: Not required
Eggs: Not required
Nut Information
This recipe contains no nuts as written.
Peanuts: None
Almonds: None
Walnuts: None
Pecans: None
Cashews: None
Pistachios: None
Hazelnuts: None
Optional:
¼ cup chopped pecans can be added for a crunchy topping, although nuts are not traditional for this dip.
For a nut-free preparation, check the labels of cream cheese, sour cream, shredded cheeses, bacon, canned tomatoes, and seasonings for possible cross-contact.
Q/S – Questions & Tips
Q: Can I make this dip without ground beef?
S: Yes. Simply leave out the beef and add extra beans, corn, or chopped vegetables. You can also use cooked shredded chicken.
Q: Can I use ground turkey?
S: Yes. Ground turkey works well as a leaner alternative to beef.
Q: Can I use different beans?
S: Yes. Black beans, pinto beans, or chili beans can be substituted for kidney beans.
Q: Can I make this dip in a slow cooker?
S: Yes. Brown the beef and onion first, then add all ingredients to the slow cooker. Cook on LOW for 2–3 hours or HIGH for about 1–1½ hours, stirring occasionally.
Q: Can I make it ahead of time?
S: Yes. Assemble the dip, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time when baking it straight from the refrigerator.
Q: Can I make it less spicy?
S: Yes. Use mild diced tomatoes with green chilies, omit the cayenne, and reduce the jalapeños.
Q: How can I make it spicier?
S: Add extra jalapeños, cayenne pepper, hot sauce, or diced fresh chili peppers.
Q: Can I add corn?
S: Yes. About ½–1 cup of drained corn adds sweetness and texture.
Q: Can I add bacon inside the dip?
S: Absolutely. Stir ½ cup cooked, crumbled bacon into the dip before baking, then add more on top.
Q: Why is my dip too thick?
S: Stir in 1–2 tablespoons of milk, cream, or broth until it reaches your preferred consistency.
Q: Why is my dip oily?
S: Excess fat from the beef or cheese can separate during cooking. Drain the beef well and avoid overheating the cheese mixture.
Q: Can I make it vegetarian?
S: Yes. Replace the beef with extra beans, corn, diced mushrooms, or a plant-based ground meat alternative.
Q: How long does Loaded Chili Cheese Dip last?
S: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Q: How should I reheat it?
S: Reheat gently in the microwave in short intervals, stirring between each interval, or warm it in a covered oven-safe dish at 350°F (175°C).
Q: Can I freeze the dip?
S: Yes, but the dairy-based sauce may separate slightly after thawing. For the best texture, prepare it fresh whenever possible.
Q: What is the best way to keep it warm for a party?
S: Transfer the finished dip to a slow cooker set to LOW or KEEP WARM and stir occasionally. Avoid leaving it at room temperature for extended periods.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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