Smoked Chili Cheese Dip 

A fuss free three ingredient smoked chili cheese dip that couldn't be simpler to throw together.
Smoked chili cheese dip

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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. 
smoked chili cheese dip ingredients

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

cream cheese block in cast iron skillet

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

pouring a can of chili over cream cheese in a skillet
spreading chili over cream cheese in a skillet

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.

skillet with cream cheese and chili in the smoker cooking

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

the cream cheese and chili are ready to stir

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.

starting to stir cream cheese and chil mixture with rubber spatula

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

stirred chili cheese dip in the smoker

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?

chili cheese dip with unmelted cheese on top in the smoker

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.

chili cheese dip with melted cheese on top in the smoker

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. 

chili cheese dip with green onions on top

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 chili cheese dip

Smoked Chili Cheese Dip 

A block of cream cheese and a can of chili, melted and mixed then topped with grated cheese.
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Cook Time: 4 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
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