Skillet Chili Cheese Dip
Game day is all about the chips and dip in our house. It’s so nice to have a big basket of chips with a an assortment of different dips on the coffee table as we watch football. And with Super Bowl Sunday right around the corner, I’ve been trying out some new twists on our old favorites, like this easy skillet chili cheese dip.
This meaty chili cheese dip is made in a snap. You just brown some hamburger meat, onion, celery and bell peppers just like you would to start a pot of chili. Then add some chili beans, spices and the cheese. Then instead of adding tomatoes and beef stock, you add a can of Progresso’s Recipe Starters Creamy Three Cheese cooking sauce.
This three cheese cooking sauce is packed full of cheesy goodness. When you first add the sauce to your skillet, everything will be pretty thin, but just continue to cook it over medium heat until it’s the consistency you like. We prefer a really thick dip, so I made our dip extra thick by letting it cook away in the skillet. After it’s done, I garnish with fresh chopped green onion, cilantro and shredded cheese and serve with warm tortilla chips.
You can find out more about Progresso’s Recipe Starters cooking sauces here.
Chili Cheese Dip
1 lb ground chuck
3/4 cup chopped onion
1/2 cup chopped green and red peppers
1/4 cup chopped celery
2 cloves garlic, minced
1 (16 oz) can chili beans in mild sauce
1 (18 oz) can Progresso Recipe Starters Creamy Three Cheese
1 tablespoon cumin
1 teaspoon (or more) chili powder
1/2 teaspoon oregano
sliced green onions
Combine ground chuck, onion, bell peppers, celery and onion in a large skillet. Brown meat and cook vegetables until tender. Add chili beans with sauce, Progresso Recipe Starters Creamy Three Cheese, cumin, chili powder and oregano. Whisk well and cook over medium heat, stirring every few minutes, until sauce reduces and is thick and creamy, about 20 - 30 minutes.
Garnish with fresh green onions, cilantro and shredded cheese. Serve with tortilla chips.
This recipe sponsored by Progresso. All opinions 100% mine.