On game day in cool fall weather, we watch football with friends and family, and this Skyline Chili Dip is a fan favorite in my house. The recipe came straight from my sister and brother-in-law in Cincinnati, where Skyline Chili is a local staple. This Skyline dip tastes amazing, with a savory, slightly sweet taste that makes our weekends better.
I keep this simple yet delicious dip easy: spread a layer of cream cheese, topped with flavorful Cincinnati-style chili, finish with shredded cheese, and serve it baked until hot and bubbly. From my experience, this method never fails.
Skyline Dip Recipe-The Short Answer
Why you’ll love this recipe:
- Growing up in the suburbs of Cincinnati, Ohio, I loved Skyline chili, a true Midwest delicacy, especially Cincinnati style chili over 3-ways and coneys I could eat every day until I die.
- This chili dip keeps that favorite taste but makes it easy, cheesy, and hot, real comfort food at its finest and always delicious.
- It’s my go-to appetizer for any party or game day when I’m short on time, because it saves the table and lets everyone enjoy their weight in chips.
Skyline dip recipe
This recipe brings bold Cincinnati-style chili flavor from Skyline, the popular restaurant behind Skyline Chili, known for its fundamental base, special tweaks, rich flavor, and smooth texture. Like true Cincinnatians who skip the bowl for spaghetti with an ungodly amount of cheese on top or enjoy hot dogs with mustard and diced onions,
I serve this 3-ingredient chili dip at every party. A lot disappears quickly because it’s incredibly easy, especially with chips for dipping.
Ingredients
To simplify the quantities:
- Cream cheese, softened – 1 8 oz block (or a 12 oz small package for a thicker layer)
- Skyline chili – 15 oz can or 14 oz pouch
- Cheddar cheese, shredded – about 1 1/2 cups, or one bag of Skyline Chili Shredded Cheddar Cheese
Bake until the melted cheese bubbles on top for true Cincinnati style taste.
Instructions
If you’ve heard of Skyline, aka Cincinnati-style chili, you know it’s super unique and tastes far from traditional versions. I grew up eating this Cincinnati staple, and like everyone in Ohio, I’m a little protective of it. You can easily find cans at a local grocery store or online, so it doesn’t matter where you live, this dip is always available. Start by Preheat the oven to 350 degrees F, though some prefer 375 for a deeper finish.
Spread softened cream cheese across the bottom of an 8 or 9-inch pie plate, or use a 9″ x 13″ pan for a crowd of 12. Microwave 15 oz can or 14 oz pouch of chili on high for 2 minutes, then Pour and layer it over the base. Shake well and Evenly fill the dish. Sprinkle about 1 1/2 cups of Shredded Cheddar Cheese, or one bag, and Cover the entire surface.
Place in the preheated oven and Bake for 20 minutes or until the cheese bubbles, sometimes roughly 10 minutes if warm. Remove, Let stand for 5 minutes, and Serve alongside Fritos scoops or tortilla chips. That’s still my favorite way to enjoy classic skyline dip.
Expert Tips for the Perfect Skyline Dip
When I make this dip for a party, I keep it simple because a great chili cheese dip really needs just 3 ingredients to shine. I always begin with SOFTENED CREAM CHEESE. Properly softened cream cheese is easier to spread evenly across the bottom of the baking dish.
If I forget to set it out ahead of time, I simply place it in the microwave for 45 seconds until it becomes smooth and spreadable. For the chili base, I often choose SKYLINE CHILI because Skyline chili gives that signature flavor, but any canned chili, bean-less chili, leftover, or homemade chili works depending on the variety you prefer in your recipe.
- Add a thick layer of chili over the cream cheese.
- Finish with FRESHLY SHREDDED CHEESE—I prefer shredding my own cheddar cheese instead of buying pre-shredded from the grocery store. It’s not an absolute must, but it does melt better because there’s no added starch to prevent clumping.
- Try ADD IN’S like a layer of diced green chilis or diced onion on top of the chili layer. If you like it spicy, sprinkle on diced jalapeños.
- The dip turns out cheesy, creamy, and almost screaming to be dipped with Fritos scoops or your favorite tortilla chips.
It’s always ready quickly, and every time I serve it, I guarantee it gets polished off in a matter of minutes. If there are LEFTOVERS, simply transfer them to an airtight container, store in the fridge for up to 4 days, and reheat in the microwave for 1-2 minutes until heated through.
