I’m sharing my Fritos Dip Recipe, a gooey chili cheese bake loaded with melty cheese, crispy bacon, and bright green onions that begs to be scooped with Frito’s Scoops.
I love a party starter that’s loud, messy and totally addictive. My Frito Chili Cheese Dip does exactly that, stoked with chili and finished with crunchy bacon so every scoop hits different.
It’s one of those Fritos Dip Recipe things I make when friends drop by, and it sneaks onto any list of Chili Appetizers because people lose their minds over it. I bake it until it’s bubbly, let the smell pull everyone into the kitchen, then watch the first handful vanish.
There’s a little trick I use that always gets questions, and yeah you will want the recipe, trust me.
Ingredients
- Hearty tomato beef base, adds protein and savory spice, some fiber if beans included.
- Thick, creamy, makes dip smooth, mostly fat and calories, not much protein.
- Sharp cheddar gives tangy bite, melts well, adds calcium and protein, lots of flavor.
- Brightens and cools heat, adds tang and creaminess, higher in fat than milk.
- Crispy salty bits, smoky umami, adds protein but also saturated fat and salt.
- Fresh, mild onion bite, adds color and a little sharpness, low calories.
- Crunchy corn scoops, provide carbs and salty contrast, great for scooping, addictive.
Ingredient Quantities
- 1 (15 oz) can chili, with or without beans
- 8 oz cream cheese, softened (1 block)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 2 green onions, thinly sliced
- 1 (9.25 oz) bag Fritos Scoops
How to Make this
1. Preheat oven to 350°F. Cook the bacon until crisp, drain on paper towels and crumble, set aside 2 slices worth for topping and use the rest in the dip.
2. Soften the cream cheese by leaving it at room temp for 20 minutes or microwave in 15 to 20 second bursts until spreadable. In a large bowl beat the cream cheese with the sour cream until smooth.
3. Add the chili to the bowl and stir to combine. If the chili seems very watery drain a little so the dip wont be runny.
4. Stir in 1 1/2 cups of the shredded sharp cheddar and about 4 slices worth of the crumbled bacon until evenly mixed.
5. Transfer the mixture to an oven safe 8 by 8 baking dish or similar and spread into an even layer.
6. Sprinkle the remaining 1/2 cup shredded cheddar on top and scatter the reserved crumbled bacon over that.
7. Bake for 18 to 22 minutes until the dip is bubbly and hot in the center. For a browned top place under the broiler for 1 to 2 minutes but watch it closely so it does not burn.
8. Remove from the oven and let sit 4 to 5 minutes to thicken, then sprinkle the thinly sliced green onions over the top.
9. Serve warm with a big bag of Fritos Scoops for dipping. Quick tips: shred cheese from the block for better melt, cook bacon on a sheet pan for easy clean up, and dont skimp on letting the cream cheese soften or you’ll get lumps.
Equipment Needed
1. Oven preheated to 350°F
2. 8 by 8 inch oven safe baking dish or similar
3. Rimmed baking sheet for cooking the bacon, it’s easier to clean up
4. Large mixing bowl
5. Hand mixer or a sturdy spatula or wooden spoon for beating the cream cheese
6. Cheese grater to shred cheddar from the block
7. Can opener and measuring cups plus measuring spoons
8. Knife and cutting board for the green onions and bacon
9. Paper towels for draining bacon and oven mitts for handling hot dishes
FAQ
Frito Chili Cheese Dip Recipe Substitutions and Variations
- Chili: swap for 1 lb cooked ground beef seasoned with chili powder and tomato sauce; or vegetarian chili or black bean mix; or Rotel plus cooked ground beef for a chunkier, zippier version
- Cream cheese: use Neufchâtel (lower fat), mascarpone for extra creaminess, or plain full‑fat Greek yogurt (strain it first) or blended cottage cheese for similar tang
- Sharp cheddar: substitute Colby Jack or Monterey Jack for milder melt, Pepper Jack if you want heat, or smoked gouda for a smoky note
- Bacon: replace with cooked chorizo, diced ham, turkey bacon, or crispy fried onions if you want crunch without pork
Pro Tips
1) Soften the cream cheese properly, not just poke at it. Let it sit at room temp or microwave in very short bursts, then beat it well so there are no lumps. If you skip this, you’ll get chunky dip and nobody wants that.
2) If the chili looks wet, get rid of excess liquid before mixing. Dump it in a sieve or tilt the can and spoon off the watery top. A little extra shredded cheese helps soak up stray moisture if you need it.
3) Cook bacon on a rimmed sheet pan for easy cleanup and super even crispness. Crumble most of it into the dip while it’s still a bit warm so it mixes in better, and save a few chunks for a crunchy top.
4) Always shred cheddar from a block, not the pre-shredded bag. Block cheese melts smoother because pre-shredded has anti clumping stuff that makes it gritty. Tip: chill the block for a few minutes if it’s too soft, makes grating cleaner.
5) Let the dip rest a few minutes after baking so it firms up, otherwise it runs all over the chips. If you want a browned top, broil for a very short time and WATCH it, that goes from perfect to burnt fast. For make ahead: assemble, refrigerate up to a day, then bake a little longer from cold until bubbly.
Frito Chili Cheese Dip Recipe
I’m sharing my Fritos Dip Recipe, a gooey chili cheese bake loaded with melty cheese, crispy bacon, and bright green onions that begs to be scooped with Frito’s Scoops.
8
servings
458
kcal
Equipment: 1. Oven preheated to 350°F
2. 8 by 8 inch oven safe baking dish or similar
3. Rimmed baking sheet for cooking the bacon, it’s easier to clean up
4. Large mixing bowl
5. Hand mixer or a sturdy spatula or wooden spoon for beating the cream cheese
6. Cheese grater to shred cheddar from the block
7. Can opener and measuring cups plus measuring spoons
8. Knife and cutting board for the green onions and bacon
9. Paper towels for draining bacon and oven mitts for handling hot dishes
Ingredients
-
1 (15 oz) can chili, with or without beans
-
8 oz cream cheese, softened (1 block)
-
2 cups shredded sharp cheddar cheese
-
1/2 cup sour cream
-
6 slices bacon, cooked and crumbled
-
2 green onions, thinly sliced
-
1 (9.25 oz) bag Fritos Scoops
Directions
- Preheat oven to 350°F. Cook the bacon until crisp, drain on paper towels and crumble, set aside 2 slices worth for topping and use the rest in the dip.
- Soften the cream cheese by leaving it at room temp for 20 minutes or microwave in 15 to 20 second bursts until spreadable. In a large bowl beat the cream cheese with the sour cream until smooth.
- Add the chili to the bowl and stir to combine. If the chili seems very watery drain a little so the dip wont be runny.
- Stir in 1 1/2 cups of the shredded sharp cheddar and about 4 slices worth of the crumbled bacon until evenly mixed.
- Transfer the mixture to an oven safe 8 by 8 baking dish or similar and spread into an even layer.
- Sprinkle the remaining 1/2 cup shredded cheddar on top and scatter the reserved crumbled bacon over that.
- Bake for 18 to 22 minutes until the dip is bubbly and hot in the center. For a browned top place under the broiler for 1 to 2 minutes but watch it closely so it does not burn.
- Remove from the oven and let sit 4 to 5 minutes to thicken, then sprinkle the thinly sliced green onions over the top.
- Serve warm with a big bag of Fritos Scoops for dipping. Quick tips: shred cheese from the block for better melt, cook bacon on a sheet pan for easy clean up, and dont skimp on letting the cream cheese soften or you'll get lumps.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 167g
- Total number of serves: 8
- Calories: 458kcal
- Fat: 35.1g
- Saturated Fat: 16.9g
- Trans Fat: 0.13g
- Polyunsaturated: 3.8g
- Monounsaturated: 10g
- Cholesterol: 70.6mg
- Sodium: 664mg
- Potassium: 223mg
- Carbohydrates: 26.3g
- Fiber: 2.6g
- Sugar: 2.5g
- Protein: 15.8g
- Vitamin A: 667IU
- Vitamin C: 1.9mg
- Calcium: 263mg
- Iron: 0.9mg