This hot taco chili dip is a perfect appetizer for a football game or just a friendly get together! It is quick and easy to make too!
I hear that during football season you can’t have too many dip recipes. Just because I’m not a football fan doesn’t mean I don’t want in on all the football fan food. This hot taco chili dip is super easy and super yummy! It only takes a few moments to whip together and not long to bake. Even my younger kids liked it which is always a win, right! Click on over for this awesome recipe!
This is almost everything you need for this recipe. It also calls for a small can of diced green chilis, but I couldn’t find my can of them to put in the picture. Have no idea where they went, anyway…. This recipe is really easy. Whether you use chili with beans or beanless chili is up to you. This will turn out fine with either.
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Hot Taco Chili Dip
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 Servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This hot taco chili dip is a perfect appetizer for a football game or just a friendly get together! It is quick and easy to make too!
Ingredients
- 2 (14 oz.) cans of Chili
- 1 Small can Diced Green Chilis
- 1 Envelope of Taco Seasoning
- 3/4 Cup Sour Cream
- 1 1/2 – 2 Cups Shredded Cheddar
- 2 Cups shredded Lettuce
- 1 Can Olives Sliced
- 1 Small Tomato, diced
- 6–8 Green Onions, sliced thinly
Instructions
- Preheat your oven to 375 degrees.
- Lightly spray a 9×13 baking dish with non-stick cooking spray.
- Mix the chili, taco seasoning, and diced green chilis together in a mixing bowl. Spread across the bottom of the 9×13 dish.
- Dollop the sour cream is small globs across the top. Spread the best you can to make it even.
- Top with the cheese and put in the oven.
- Bake for 15-20 minutes or until the cheese is melted and bubbly.
- Remove from the oven.
- Top with shredded lettuce, olives, tomatoes and green onions.
- Serve with Frito Scoops!
Keywords: dip, chip dip, chili, hot dip
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