Looking for a bold, crowd-pleasing appetizer that will steal the show? Try my Chili Cheese Dip! This recipe takes your classic dip to the next level with a creamy blend of rich cream cheese, gooey Cheddar, and hearty beanless chili. It gets an extra kick of heat from Heath Riles BBQ Hot BBQ Rub and Heath Riles BBQ Competition BBQ Sauce, all smoked to perfection over low heat.
Whether you’re hosting a backyard grill-out, tailgating, or just having a casual family gathering, this Chili Cheese Dip is the perfect addition to any occasion. Serve it with your favorite dippers for a flavorful and addictive snack. Trust me, this dip won’t last long once it hits the table!
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Products Used:
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH
• Recteq Flagship 1100 https://amzn.to/4hsk34Y
• Heath Riles BBQ Heat-Resistant Gloves https://bit.ly/3BfFkvW
• YETI 10″ Cast Iron Skillet https://yetius.pxf.io/gO6zev
• Heath Riles BBQ Hot BBQ Rub https://bit.ly/41kVdiH
• Heath Riles BBQ Competition BBQ Sauce https://bit.ly/4aMtLN9
Ingredients:
• 2 (8-ounce) blocks cream cheese, softened
• Heath Riles BBQ Hot BBQ Rub
• 1 block Cheddar cheese, freshly shredded
• 1 quart of chili
• Heath Riles BBQ Competition BBQ Sauce
• Green onions, sliced
Directions:
1. Stoke the Recteq 700 with Royal Oak Charcoal Hardwood Pellets and fire it up to 325℉.
2. Spread the softened cream cheese in the bottom of a YETI 10” cast iron skillet. Season the cream cheese with Heath Riles BBQ Hot BBQ Rub and sprinkle about half the freshly shredded Cheddar Cheese over the top.
3. Spread the chili over the cheese, drizzle with Heath Riles BBQ Competition BBQ Sauce, and top with the rest of the shredded Cheddar.
4. Set the Chili Cheese Dip on the Recteq Flagship 1100 and let it cook for 50 minutes, until golden and bubbly. Remove from heat and let cool before garnishing with sliced green onions. Enjoy!
Chapters:
Intro 0:00
Spread cream cheese in YETI Cast Iron Skillet 0:19
Add seasoning 0:36
Add shredded cheddar cheese 0:45
Add chili 0:57
Add BBQ Sauce 1:15
Top more shredded cheddar cheese 1:24
Put skillet on grill 1:38
Pull skillet off grill 1:59
Recap 2:14
Top with Green Onions 2:39
Taste Test 3:05
Outro 4:18
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Heath Riles, pitmaster
• 75x BBQ Grand Champion
• 2022 and 2024 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Glazes and Marinades/Injections
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15 Comments
Looks great, Heath! I appreciate your sacrifice. 😀
Wow! I am going to try that! looks soooo good!
Definitely making this one! But I'll give it a few more minutes to cool down maybe😂
I bet that bbq sauce realy cut through the richness. I bet that realy is good. Very nice
Dadgum, that looks really delicious. Definitely got to try this one
“I have to sacrifice my mouth for you” THATS WHAT SHE SAID! 😂 Looks awesome. I can see some of that going down this weekend.
dude. you normally give us a choice on extras. you seem kind of a stickler on the "no beans" thing.
😆
It’s gotta be great if you risk blisters in your mouth for a bite!
Can’t wait to try it.
Thanks Mr. Heath
Looks so delicious. Definitely need to make some. You did a fantastic job on making it. Have a wonderful day.
Damn that looks good. Especially that no bean chili with comp sauce.
Double dip all you want.. Thats yours! 🤣
Making this for march madness games this weekend. Can’t wait!!
So wanna try this especially with your kicking a** fall chili recipe that I’ve made and everyone that tried it loved 😀. Like I always say that I you for all that you do and the great recipes and content and great work. lol I almost sound like I should be like an ambassador for the products lol😂. Speaking of I gotta grab a few more things I’m running low
What if you smoked the cream cheese before, then spread it out? Looks great!
Is there a recipe for your chili? I don’t like beans either.