Ingredients
Method
- Start by preheating your oven to 375°F (190°C). While the oven heats, grab a mixing bowl and combine the softened cream cheese, sour cream, garlic powder, onion powder, smoked paprika, chili powder, and cayenne pepper. Mix until smooth and well blended.
- Next, fold in the chili, ensuring it is evenly distributed throughout the mixture. Add half of the shredded cheddar, Monterey Jack, and Velveeta cheeses and stir to combine. This will help create a creamy and cheesy texture throughout the dip.
- Transfer the mixture to an oven-safe baking dish, spreading it evenly. Sprinkle the remaining shredded cheeses on top for that golden, bubbly finish.
- Place the dish in the preheated oven and bake for about 20 minutes, or until the cheese is fully melted and bubbling. For an extra touch of crispiness, switch the oven to broil for the last 2–3 minutes, but keep a close eye on it to prevent burning.
- Once the dip is done, remove it from the oven and let it cool for a few minutes. Sprinkle freshly chopped green onions and cilantro on top for a fresh contrast to the rich, cheesy goodness.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat, place the dip in a microwave-safe dish and heat in 30-second intervals until warmed through, or bake at 350°F (175°C) for 10–15 minutes.