This creamy chili cheese dip brings together three perfect layers: smooth cream cheese on the bottom, hearty turkey chili in the middle, and melted cheddar cheese on top. It comes together in under 45 minutes and makes enough to feed a crowd.
Why I love this easy chili cheese dip
My family has been making a form of this easy chili cream cheese dip recipe for as long as I can remember. Now that I have celiac disease and I’m on a gluten-free diet, I love making this homemade gluten-free version.
While it does require a few more steps than the original that my mom would make, it’s still easy to do and so worth the extra steps.
It only takes an extra 15-20 minutes to make your own chili for this chili cream cheese dip. I like being able to tweak the chili depending on my tastes and mood, making it sweeter or spicier or using up whatever leftover ingredients I have on hand.
Ingredient notes
- ground turkey – You can use ground beef instead of ground turkey if you prefer.
- seasonings – I use individual spices to create a gluten-free taco seasoning blend since many pre-packaged versions contain gluten.
- shredded cheddar cheese – You can swap out the shredded cheddar cheese for monterey jack, pepper jack, or colby jack cheese if you prefer.
- green onions – These add flavor and color. Swap with fresh cilantro, diced avocado, or sliced jalapeños if you want.
Make Ahead Tips
FAQs
You can use homemade or canned chili for this recipe. I recommend making your own for better flavor control, but if using canned, check all ingredients to ensure it’s gluten-free.
Many canned chili brands use gluten as a filler, making them not gluten-free. When I do find gluten-free canned options, they usually contain beans, which I prefer to skip in this dip.
Absolutely! This recipe is perfect for leftover chili. Just make sure it’s thick so the dip doesn’t become too soupy. My slow cooker turkey chili is a favorite in this recipe!
I use a 9-inch quiche dish for the perfect diameter and height, plus it looks great for parties. A pie dish, round cake pan, or 8-inch square baking dish all work too.
Storage instructions
Store leftover chili cheese dip covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire dish in a 350°F oven until warmed through and cheese is melted.
Serving suggestions
Serve this dip warm with tortilla chips or corn chips for the classic experience. For parties, set out both regular and spicy chips to please everyone.
This pairs perfectly with other crowd-pleasing appetizers like mango salsa and pineapple salsa for a full spread.
For game day spreads, serve alongside cream cheese stuffed mini peppers and gluten-free buffalo chicken dip for a variety of flavors and textures.
More gluten-free dips to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Chili Cheese Dip
Ingredients
For the Turkey Chili:
- 1 tablespoon olive oil
- 1 cup diced yellow onion - from ½ large onion
- 1 clove garlic - minced
- 1 lb ground turkey
- 4 tablespoons tomato paste
- ¾ cup water
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon paprika
For the Dip:
- 8 oz cream cheese
- 1 cup shredded cheddar cheese
- ¼ cup green onion - chopped
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Make the Turkey Chili:
- Heat 1 tablespoon olive oil in a large skillet over medium high heat. Then, add 1 cup diced yellow onion and cook for 5 minutes, until translucent.
- Add 1 clove garlic and cook for an additional minute.
- Add in 1 lb ground turkey and cook until no longer pink, 6-8 minutes.
- Stir in 4 tablespoons tomato paste, ¾ cup water, 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon garlic powder, ½ teaspoon kosher salt and ½ teaspoon paprika. Stir to combine.
- Let simmer for 8-10 minutes to let the flavors meld.
Assemble the Dip:
- Preheat the oven to 350°F.
- Spread softened 8 oz cream cheese in bottom of 8×8-inch baking dish or 8-inch pie dish.
- Layer chili over cream cheese, then sprinkle with 1 cup shredded cheddar cheese.
- Bake at 350℉ for 12-15 minutes, until the cheese is melted and the dip is bubbling.
- Sprinkle with chopped ¼ cup green onion and serve with tortilla chips.
Notes
- Gluten-Free: This recipe uses individual spices instead of pre-packaged taco seasoning to ensure it’s gluten-free. If using canned chili, check labels carefully as many contain gluten fillers.
- Substitutions: Use ground beef instead of turkey; swap cheddar for monterey jack or pepper jack.
- Baking Dish: 9-inch quiche dish, pie dish, or 8-inch square pan all work.
- Make Ahead: Chili can be made 2 days ahead; assembled dip can be prepared 1 day ahead.
- Storage: Refrigerate leftovers up to 3 days; reheat in microwave or 350°F oven.
