This Easy Taco Dip was shared with me by my daughter Haley, and it was shared with her by her roommate Sarah! Haley says they make it quite often in their dorm at college.

Our latest cook-off theme was Dips! A whole range of savory dips, hot dips, cold dips, even a sweet dip. But which dips took home the gold? Check out this post and see!

She and Sarah must be on to something because this Taco Dip netted Haley the win for the Best Hot Dip category in our Dip Cook-Off! (Read more about the Dip Cook-Off here!)

With only three ingredients, you really have no excuse not to try this award-winning dip!

📖 Recipe

Easy Taco Dip

Nancy Mock

An easy-to-assemble chili and cheese appetizer and dip!

5 from 1 vote. Tap stars to vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer, Cinco de Mayo, Comfort Food, Dip, Snack, Super Bowl Food

Servings servings

Ingredients

8 ounces cream cheese, softened
15 ounces canned vegetarian chili (such as Hormel brand)
8 ounces shredded Monterey Jack cheese

Instructions

Preheat the oven to 400° F. Have an 8x8-inch pan ready.
Spread the softened cream cheese over the bottom of the prepared pan. Then, spread the vegetarian chili evenly over the cream cheese layer. Sprinkle the shredded Monterey Jack cheese over the top.
Bake the dip for about 20 minutes until the cheese is melted.
Serve immediately with Santitas tortilla chips (Haley is insistent on this brand of tortilla chip, but you can certainly use another brand if you'd like!)

Nutrition

Serving: 1servingCalories: 262kcalCarbohydrates: 7gProtein: 11gFat: 21gSaturated Fat: 12gCholesterol: 65mgSodium: 520mgPotassium: 256mgFiber: 2gSugar: 1gVitamin A: 780IUVitamin C: 0.9mgCalcium: 264mgIron: 2.1mg

Tried this recipe?Leave a comment, tell me what you think!