This skillet dip is the best! Warm chili and cheese are layered over smooth cream cheese! The surrounding tender rolls make the perfect “built in” dippers!
I think almost every city has a type of food for which it’s known. Philadelphia has the cheesesteak; New Orleans has the Muffaletta, Chicago is known for their deep dish pizza, Boston is known for their chowder, Louisville is famous for their Hot Brown and Cincinnati is known for its chili. We don’t eat just any chili, however, we eat what is known as Cincinnati Style chili. While the recipe may vary slightly from restaurant to restaurant, they are all fairly similar.
Cincinnati chili is comprised of a meat sauce that is prepared with a unique blend of Mediterranean spices, tomato sauce and various condiments that make up a thinner chili base. This Greek influenced chili is served up in hot dogs (a coney) but most often over spaghetti, which is also what makes Cincinnati Chili stand out. I am a huge lover of chili. I regularly serve up bowls of chili Verde or Indian spiced quick chili, but plain old Cincinnati-style chili with spaghetti is my favorite!
Skyline (our most famous Chili restaurant) dip is a party favorite around these parts. Frozen Skyline chili is served over cream cheese and topped with finely shredded cheddar then baked until hot and bubbly. I took that delicious dip a step further and added
The soft rolls make the perfect vehicle to scoop up all that hot, delicious chili. The cream cheese and the cheddar cheese add creaminess and melt right into your mouth. I am going to warn you about the addictive nature of this dip, one bite will NOT be enough!
Skillet Chili Cheese Dip
A simple chili cheese dip that is going to be the hit anywhere it goes!
- 2 8 oz cans crescent roll dough
- 1 8 oz package cream cheese, softened
- 2 tablespoons diced onions
- 1 13.25 oz package frozen chili
- 1 1/2 cup grated cheese
- 2 tablespoons butter, melted
- 3/4 teaspoon garlic powder
- 1 teaspoon dried oregano
- Preheat the oven to 350 degrees. Spray a cast iron skillet or an oven safe skillet with non-stick spray and set aside.
- Heat frozen chili according to package directions; set aside.
- Open each package of crescent rolls, carefully separating each roll. Roll up each crescent dough piece, long to short. Arrange rolls along the outer edge of the skillet. Spread cream cheese in the center of the skillet. Top with onions, chili, and grated cheese.
- Brush melted butter over the tops of each roll. Sprinkle with garlic powder and oregano.
- Bake dip for 15-17 minutes or until bubbly and cheese has melted.
- Set the oven to broil on low. Broil the dip just until slightly browned, about 1 minute. Serve immediately.