Dinner Dips // The Anthony Kitchen

 Chili Cheese Dip

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

This Chili Cheese Dip is an irresistible appetizer perfect for feeding a crowd! Creamy, meaty, cheesy, and speckled with extra Tex-Mex goodness.

Course: Appetizer
Cuisine: American, Mexican, Tex-Mex
Keyword: Chili Cheese Dip
Servings: 
Calories: 222 kcal
Author: Kelly Anthony
Ingredients
  • 1 pound lean ground beef (90/10)
  • 1 (1-ounce) package taco seasoning
  • 1 teaspoon chili powder
  • 1 (10-ounce) can Rotel Original Diced Tomatoes and Green Chilis, drained
  • 1 ¼ cup low-sodium beef broth
  • 2 teaspoons cornstarch
  • 1 (16-ounce) block Velveeta cheese, cut into 1" cubes
  • 1 cup freshly grated Cheddar cheese
Instructions

  1. Add the ground beef to a large skillet over medium-high heat. Sprinkle over the taco seasoning and chili powder and use a wooden spatula to work in the seasoning and break the meat apart. Cook for about 8-10 minutes, or until fully browned and cooked through.

  2. Stir in the Rotel and the beef broth and allow the mixture to come to a simmer.

  3. In the meantime, add the cornstarch, along with 1 teaspoon of water, to a small bowl and stir to make a slurry.

  4. Pour all of the slurry into the beef mixture and stir. Reduce the heat to medium-low to maintain a simmer and simmer for about 5-7 minutes, stirring occasionally, until slightly thickened.

  5. Reduce the heat to low. Add the cubed Velveeta cheese and cheddar cheese to the beef and stir until melted. Serve with chips and enjoy!

Pizza Dip
Prep Time
8 mins
Cook Time
20 mins
Total Time
28 mins
 

An easy Pepperoni Pizza Dip appetizer served hot and bubbly featuring stretchy cheese, savory marinara, and meaty pepperonis on top of a layer of cream cheese goodness.

Course: Appetizer, Dip
Cuisine: American
Keyword: Pepperoni Pizza Dip, Pizza Dip
Servings: 
Calories: 258 kcal
Author: Kelly Anthony
Ingredients
  • 8 ounces cream cheese, softened
  • ¼ cup heavy cream
  • 1 ½ cups shredded Mozzarella cheese
  • 1 ¼ teaspoons Kosher salt, separated
  • 1 cup tomato sauce
  • 1 tablespoon minced basil
  • 2 teaspoons sugar
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 (8-ounce) ball or log of fresh Mozzarella cheese
  • 15-20 pepperoni slices
  • ⅓ cup grated Parmesan cheese
Instructions

  1. Preheat the oven to 375°F and have ready a greased 9" pie dish or small au gratin dish.

  2. Combine the cream cheese, cream, shredded Mozzarella, and a ½ teaspoon of salt in a medium-sized mixing bowl and use a handheld mixer on medium-high speed to combine.

  3. Spread the cream cheese mixture across the bottom of the prepared pan and set aside until ready to use.

  4. In a small mixing bowl, stir together tomato sauce, basil, sugar, ¾ teaspoon Kosher salt, pepper, garlic powder, and onion powder.

  5. Pour the tomato sauce over the cream cheese mixture and spread to the edges.

  6. Lay a few sheets of paper towels down on a work surface, and tear the fresh Mozzarella into small pieces over the towels. Lay another few paper towels over the mozzarella and gently press to absorb excess moisture.

  7. Sprinkle about ⅔s of the fresh Mozzarella over the sauce, add pepperoni slices, the remaining Mozzarella, and all of the Parmesan.

  8. Bake for 20-25 minutes or until the cheese is melted and bubbly. For browned edges and cheese bubbles, turn the broiler on high and watch closely. Do not walk away. Remove as soon as brown bubbles begin to appear across the top. Remove from the oven and allow to cool slightly.


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