Campfire Chili Cheese Dip Recipe
Introduction
This campfire chili cheese dip is a perfect blend of melty cheese, creamy cream cheese, and hearty chili. Easy to prepare and cook over a campfire or grill, it’s a crowd-pleasing appetizer that adds delicious warmth to any outdoor gathering or game day.
Ingredients
- 250 g herb & garlic cream cheese
- 1 cup Tex Mex shredded cheese
- 500 ml homestyle chili (canned)
- 2 green onions, diced
- 1 bag tortilla chips
Instructions
- Step 1: In a large foil pan or on two layered sheets of aluminum foil, combine the herb & garlic cream cheese, homestyle chili, and Tex Mex shredded cheese. Mix gently with a wooden spoon to blend the ingredients.
- Step 2: Seal the foil packet tightly by folding the edges, ensuring it is well closed. Place the packet on low heat over your campfire or charcoal grill.
- Step 3: Cook for 10 to 15 minutes until the cheese is melted and bubbling.
- Step 4: Carefully open the foil packet, top the dip with diced green onions, and serve immediately with tortilla chips for dipping.
Tips & Variations
- Use any type of chili you prefer—meatless, beanless, turkey, or homemade chili all work well.
- Add cooked ground beef or spicy sausage for extra heartiness.
- Try different cheeses like sharp cheddar, Colby jack, Monterey jack, or pepper jack for varied flavors.
- Spice it up by adding chili powder, cayenne pepper, red pepper flakes, or hot sauce.
- Prepare and package ingredients ahead of time at home to simplify campfire cooking and cleanup.
- Use heavy-duty foil or double wrap the packet to prevent leaks and breakage while cooking.
Storage
Store any leftover dip in an airtight container in the refrigerator or cooler for 1 to 2 days. Reheat gently over low heat on the stove or in the microwave until smooth and heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip without a campfire?
Yes, you can bake the dip in a small oven-safe dish at 375°F (190°C) for 15–20 minutes or warm it in a slow cooker on low heat until hot and bubbly.
Can I use homemade chili instead of canned chili?
Absolutely. Homemade chili works great as long as it’s not too chunky so the dip remains smooth and easy to scoop.
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Campfire Chili Cheese Dip Recipe
- Total Time: 15-20 minutes
- Yield: 6 servings 1x
Description
This Campfire Chili Cheese Dip is an easy, delicious, and gooey appetizer perfect for camping trips, summer cookouts, and game days. Made with creamy herb and garlic cream cheese, melty Tex Mex shredded cheese, and hearty homestyle chili, it cooks in foil over a campfire or grill for minimal prep and cleanup. Served hot with tortilla chips, this crowd-pleasing dip is a savory, smoky delight everyone will love.
Ingredients
Dip Ingredients
- 250 g Herb and garlic cream cheese
- 1 cup Tex Mex shredded cheese
- 500 ml homestyle chili (canned or homemade)
- 2 green onions, diced
- 1 bag tortilla chips or corn chips, for serving
Instructions
- Prepare the ingredients: Chop the green onions and have all your ingredients ready. You can prep the veggies and cheese at home to simplify cooking at the campsite.
- Assemble the dip: In a large foil pan or create a double-layered foil packet about 12 inches in size. Layer the herb and garlic cream cheese, the full can of homestyle chili, and the Tex Mex shredded cheese in the center. Mix gently with a wooden spoon to combine.
- Seal and cook: Fold and seal the foil packet by bringing up the longer sides and rolling 2-inch folds at each end to secure. Place the packet on low heat over a campfire or charcoal grill. Cook for 10 to 15 minutes until the cheese is completely melted and the dip is hot and bubbly.
- Serve: Carefully open the foil packet, top the hot dip with diced green onions, and serve immediately with tortilla chips or corn chips for dipping.
Notes
- Prep as much as possible at home for easy assembly and cleanup at the campsite.
- Place foil packets on a baking sheet when cooking on the grill to catch any drips or leaks.
- Use heavy-duty aluminum foil or double-wrap the packets to prevent breakage during cooking.
- Leftover dip can be stored in an airtight container in a cooler and reheated later; it reheats very well.
- This dip can also be baked in an oven at 375°F for 15-20 minutes or cooked in a slow cooker on low until hot and bubbly if a campfire isn’t available.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Keywords: campfire chili cheese dip, camping dip, cheesy chili dip, campfire recipes, easy dip recipe, summer appetizer, cheesy dip
