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Meg’s Meat Dip

“A tasty appetizer” – Meg


  • Two bricks cream cheese (softened)
  • Two cans of no bean chili
  • One bag shredded cheese of your choosing (Meg likes Mexican)


  • Spread cream cheese in an even layer on bottom of a glass pie pan (approx. 1.5 bricks)
  • Spread Chili over cream cheese in an even layer (remember to maintain a tasty cheese-to-meat ratio – also about 1.5 cans)
  • Generously sprinkle shredded cheese over top


  • Microwave until cheese on top is melted
  • Serve with tortilla chips
Author: Josh Categories: Recipe Tags:
  1. Meg
    May 31st, 2009 at 13:32 | #1

    nom nom nom meat dip.

    this reminds me i need to buy a new pie plate so that i can make this for a cookout in july

  2. Jess
    June 2nd, 2009 at 21:36 | #2

    Meg, for cookouts I always like to get those throw away tins. It works two-fold really. 1) You save the host the aggravation of hunting down and returning yet another plate to its owner and 2) It saves you from losing another pan/plate that you like.

  3. Danielle
    June 5th, 2009 at 09:38 | #3

    My mom has a recipe that similar to this, but she adds a layer of those canned mild green chili peppers in between the chili and cheese. I’m not sure how much flavor they actually add, but it’s a nice bit of color. She also usually serves this with those Fritos scoop chips…they’re a little stronger than your average tortilla chip and can hold up better with such a heavy dip.

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