Chili Cheese Dip
This Chili Cheese Dip is meaty, cheesy, creamy and hearty – the perfect snack to serve on game day this Fall! I wanted to make some new “football food” and two of things I always associate with watching the game are chili and warm cheesy dips. Since I hadn’t combined the two yet, now seemed like the perfect time! This lightened up take on a classic dip tastes every bit as decadent as the original, but you can eat it for just 116 calories or 3 Weight Watchers SmartPoints per serving! That’s a touchdown in my book.
I decided to make this Chili Cheese Dip beanless, but you could definitely add some beans into the chili, or even replace the beef with beans for a vegetarian version. A lot of people make similar dips with canned chili, but I wanted to use fresh lean ground beef and I’m happy I did. I still wanted it to be easy, quick and painless so I decided to use chili seasoning from a packet rather than measuring out a bunch of different spices and I was happy with the flavor there as well. If you want to make your own chili seasoning, feel free!
If you’re on the hunt for more delicious dip recipes, check out my BLT Dip, Greek Layer Dip, Spinach & Artichoke Dip, Hot & Cheesy Bean Dip, Beefy Enchilada Dip, Caprese Dip, Pepperoni Pizza Dip and more in my Appetizers category!
Chili Cheese Dip
Yield: 12 (1/4 cup) servings
- 8 oz 1/3 less fat cream cheese, softened to room temperature
- ½ cup plain nonfat Greek yogurt (you can alternatively use fat free sour cream)
- ¾ lb uncooked 95% lean ground beef
- 8 oz can tomato sauce
- 2 tablespoons chili seasoning (from a packet of chili seasoning – I used McCormick Original)
- 3 oz 50% reduced fat sharp cheddar, shredded (I used Cabot)
- Pre-heat the oven to 350.
- In a mixing bowl, combine the cream cheese and yogurt and stir together until smooth and well mixed. Spread the cream cheese mixture evenly across the bottom of a 9” pie plate and set aside.
- Place the ground beef in a large skillet and bring over medium-high heat. Cook the meat, breaking it up into small pieces, until fully browned and cooked through. Add the tomato sauce and chili seasoning and stir together until well combined. Reduce the heat to low and cover for 10 minutes to let the flavors meld. When the chili is done, spread it evenly across the top of the cream cheese layer in the pie plate. Sprinkle the cheddar cheese over top of the chili layer and place the dish in the oven. Bake for 20 minutes until cheese is melted and dish is heated through. Serve warm.
Weight Watchers SmartPoints:
3 per (1/4 cup)* serving (SPs calculated using the recipe builder on weightwatchers.com)
Weight Watchers Points Plus:
3 per (1/4 cup)* serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information for 1/4 cup* serving:
116 calories, 4 g carbs, 3 g sugars, 7 g fat, 5 g saturated fat, 11 g protein, 1 g fiber (from myfitnesspal.com)
*If you want a larger serving you can split the dip into 9 (1/3 cup) servings for 4 SP or 4PP each or 154 calories, 9 g fat, 5 g carbs, 1 g fiber, 14 g protein
an Emily Bites Original