Chili Cream Cheese Dip (Dairy-Free)

This delicious Chili Cream Cheese Dip is not only easy to make but also an absolute crowd-pleaser. It’ll be perfect to serve at your next gathering. It’s also gluten-free and dairy-free. Try my Dairy-Free Rotel Dip for another warm and cheesy dip.

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Why you’ll love this recipe

• This dip is irresistibly delicious.
• You can prep the chili ahead of time for easy assembly
• It’s the perfect dip for parties, cookouts, and game nights.

Ingredients

• 1 lb ground beef
• 1 15 oz tomato sauce
• 1 14.5 oz diced tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon of cayenne powder (or less)
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 2 tablespoons diced jalapeno peppers
• 2 – 8 oz packages of dairy-free cream cheese
• 1 – 8 oz. package of dairy-free cheddar cheese

Here are the brands of dairy-free cream cheese and cheddar cheese that I used in this recipe: Philadelphia Plant-Based Cream Cheese and Violife Cheddar Shreds.

Instructions

• Brown ground beef in a skillet over medium heat. Sprinkle the ground beef with sea salt while browning.
• Stir in the spices to the ground beef. Then mix in tomato sauce, diced tomatoes, and tomato paste. Bring to a boil, reduce heat, and let simmer.
• Preheat oven to 350°.
• Place the cream cheese into a 9×13 casserole dish and cut it up into small pieces and spread it out evenly in the dish. Carefully spoon the hot chili over the cream cheese, then spread the diced jalapenos over the chili. Top with dairy-free cheddar cheese.
• Bake in the oven for 18-20 minutes. Serve warm with tortilla chips.

How to store and reheat

Store any leftovers in a covered container in the refrigerator for up to 5 days. Reheat in a skillet over medium-low for a few minutes until heated through.