How to prepare a simple homemade chili cheese dip

14 January, 2026 Recipes
Man enjoying cheesy nachos
Credit: Unsplash/Dan Michael Sinadjan

To make chili cheese dip at home, start with the base. Heat one tablespoon of neutral oil in a pan over medium heat. Add one pound of ground beef or turkey, about half a cup of finely diced onion, and one finely diced jalapeño.

Cook the mixture until the meat is browned and the onion softens, breaking the meat apart as it cooks. Once browned, add one full packet of chili seasoning mix along with two tablespoons of water. A small amount of chili sauce can also be added at this stage if extra heat or depth is preferred. Stir until the seasoning coats the meat evenly and no dry spice remains.

Serving and variations

Once finished, the dip can be topped with two or three sliced green onions or a small amount of chopped red onion. These additions provide contrast and texture. Heat levels can be adjusted without changing the base recipe.

Some cooks add more jalapeño, while others use a small amount of hot sauce. Using sauces from a hot sauce of the month club is one way to introduce variety while keeping the preparation the same. The dip is best served warm with tortilla chips or corn chips.

Binding, coating, and frying

Heat 200 milliliters of chicken stock in a saucepan. Once hot, gradually stir in the cheese mixture, working in small portions until fully combined. Continue stirring until the mixture thickens and pulls away slightly from the sides of the pan. For extra heat, a small amount of Heat Hot Sauce can be stirred in at this stage before transferring the mixture to a bowl. Refrigerate for three to four hours, or until completely cold and firm.

After chilling, shape the mixture into small balls. Prepare a coating using seasoned flour, beaten eggs, and a mixture of panko breadcrumbs and polenta. Roll each ball through the flour, then the egg, and finally the breadcrumb mixture. This coating helps the cheese hold its shape during frying.

Brought up to frying temperature, about one liter of neutral oil in a deep pan or pot should be deep enough to fully submerge the balls. Once the oil reaches temperature, add the coated chili cheese balls in small batches to prevent cooling and ensure even frying. Fry until the exterior turns golden brown, then remove and drain on paper towels before seasoning lightly with salt.