Chili Queso Dip

30-35 minutes
Amount of Servings
20 servings

1 tablespoon olive oil

1 small onion, diced

½ pound 90% lean ground beef

½ pound bulk pork sausage

1 garlic clove, minced

1 (10-ounce) can of diced tomato and green chilies, drained

1 (15-ounce) can of chili con carne without beans

2 (8-ounce) packages of cream cheese, at room temperature

2 cups cheddar jack cheese, shredded

1 (16-ounces) FAGE Sour Cream, divided

Scallion, chopped for garnish


Serve with tortilla chips, peppers, or your favorite vegetables.

  1. Heat a large cast iron skillet to medium-high heat, and add olive oil and onion. Cook until the onion is slightly transparent.
  2. Add beef, sausage, and garlic, and crumble the meat using a slotted spoon. Cook until the meat is browned. Drain the meat and remove the excess fat.
  3. Add tomato and chili to the meat and cook for an additional 15-20 minutes on medium-low heat.
  4. Remove from heat and add cream cheese, jack cheese, and half of the sour cream.
  5. Top with the remaining sour cream and scallions and serve with tortilla chips and vegetables.
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