Chili Cheese Dip


  • 1 brick of Cream Cheese
  • 1 can of Meat Chili (15 oz can)
  • Shredded Colby Jack Cheese (approximately 2 cups)
  • Green Onions
  • Tortilla Chips


  • Preheat your grill to 350°F (175°C).
  • In a 12-inch cast iron skillet, use a spoon to mash the brick of Cream Cheese into a base layer.
  • Open the can of Meat Chili and pour it out onto the Cream Cheese layer.
  • Spread the chili out evenly over the Cream Cheese layer in the skillet.
  • Sprinkle the shredded Colby Jack Cheese over the chili layer, using approximately 2 cups or to your preference.
  • Place the skillet in the preheated smoker and bake for about 25 minutes, until the cheese is melted and bubbly.
  • Remove the skillet from the smoker.
  • Finely chop the Green Onions and sprinkle them over the melted cheese and chili.
  • Serve the dish with Tortilla Chips for dipping.


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