Creamy & Flavorful Chili Dip with Tortilla Chips and Vegetables

A rich and creamy chili dip, perfect for parties! Serve with tortilla chips and an array of fresh, crunchy vegetables for dipping.

Prep Time

15 minutes

Total Time

45 minutes

Calories

425

Level

Easy

Yields

8 servings

Cost

£1.34

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1tablespoonOlive oil

£0.10

1mediumOnion(chopped)

£0.30

2clovesGarlic(minced)

£0.15

1mediumBell pepper(chopped (any color))

£0.70

128Canned diced tomatoes(oz can, undrained)

£0.80

115Canned kidney beans(oz can, drained and rinsed)

£0.65

115Canned black beans(oz can, drained and rinsed)

£0.65

2tablespoonsChili powder

£0.15

1teaspoonCumin

£0.05

0.5teaspoonSmoked paprika

£0.05

0.3teaspoonCayenne pepper(optional, for heat)

£0.03

8ozCream cheese(softened)

£2.20

0.5cupSour cream

£0.40

1cupShredded cheddar cheese(plus more for topping (optional))

£1.50

0.5teaspoonSalt

0.3teaspoonBlack Pepper

Tortilla chips(for serving)

£1.50

Celery sticks(for serving, cut into sticks)

£0.50

Carrot sticks(for serving, cut into sticks)

£0.40

Cucumber slices(for serving)

£0.60

Total Cost

£10.73

£1.34 per serving

The Method

1
Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
2
Stir in diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, to allow flavors to meld.
3
In a mixing bowl, combine the softened cream cheese and sour cream. Mix until smooth and creamy.
4
Remove the chili from heat. Stir in the cream cheese mixture and cheddar cheese until well combined and the cheese is melted and the dip is smooth.
5
Transfer the chili dip to a serving bowl. Top with additional shredded cheddar cheese, if desired.
6
Serve warm with tortilla chips and a variety of fresh vegetables like celery sticks, carrot sticks, and cucumber slices.

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My Notes

Nutrition Information

Nutrition per serving (170g)

425 kcal / 1778 kJ

Carbs

27g

10% of RDA

Fat

28g

40% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

6 g

7% of RDA

Sodium

720 mg

31% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a spicier dip, add more cayenne pepper or a pinch of red pepper flakes.

If you want a smoother dip, you can use an immersion blender to partially blend the chili before adding the cream cheese and sour cream.

The chili dip can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Get creative with your vegetable selection! Cherry tomatoes, bell pepper strips, and broccoli florets are also great options.

Cooking Equipment

Large skillet or Dutch oven

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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