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Taco chili dip
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5 from 1 vote

Hot Taco Chili Dip

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: chili, chip dip, dip, hot dip
Servings: 6 Servings
Calories: 376kcal
Author: Mindee
Cost: 10

Ingredients

  • 14 Oz Chili 2 cans
  • 1 Green Chilis Small can Diced
  • 1 Taco Seasoning Envelope of
  • ¾ Cup Sour Cream
  • 2 Cups Cheddar Shredded
  • 2 Cups Lettuce shredded
  • 1 Can Olives Sliced
  • 1 Small Tomato diced
  • 6-8 Green Onions sliced thinly

Instructions

  • Preheat your oven to 375 degrees.
  • Lightly spray a 9x13 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 9x13 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!

Nutrition

Calories: 376kcal | Carbohydrates: 46g | Protein: 12g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 1496mg | Potassium: 1442mg | Fiber: 25g | Sugar: 7g | Vitamin A: 20222IU | Vitamin C: 7mg | Calcium: 289mg | Iron: 12mg