Introduction

This campfire chili cheese dip recipe is a gooey, cheesy delight perfect for camping trips, game days, or casual get-togethers. Made with creamy herb and garlic cream cheese, melty Tex Mex cheese, and hearty homestyle chili, it’s easy to prepare over your campfire or grill. Serve warm with tortilla chips for the ultimate crowd-pleaser.

Campfire Chili Cheese Dip Recipe - Recipe Image

Ingredients

250 g herb and garlic cream cheese
1 cup Tex Mex shredded cheese
500 ml homestyle chili (canned or homemade)
2 green onions, diced
1 bag tortilla chips

Instructions

Step 1: In a large foil pan or double-layered foil packet, combine the herb and garlic cream cheese, homestyle chili, and Tex Mex shredded cheese. Mix gently with a wooden spoon to blend the ingredients.
Step 2: Seal the foil packet tightly and place it on low heat over your campfire or charcoal grill. Cook for 10–15 minutes until the cheese is melted and bubbly, using caution when handling the hot foil.
Step 3: Carefully open the foil packet and sprinkle the diced green onions on top. Serve immediately with tortilla chips for dipping.

Tips & Variations

Use any type of chili you prefer, such as meatless, turkey, or homemade chili.
Add cooked ground beef or spicy sausage for extra flavor and texture.
Try different cheeses like sharp cheddar, pepper jack, Colby jack, or Velveeta for variety.
For a spicier dip, add chili powder, cayenne pepper, red pepper flakes, or hot sauce.
Prep ingredients at home ahead of time to simplify campfire assembly and cleanup.
Place foil packets on a baking sheet to prevent leaks on the grill.
Double wrap the foil packet or use heavy-duty foil to avoid breakage.

Storage

Store any leftover dip in an airtight container in the refrigerator or cooler for 1 to 2 days. Reheat gently over low heat or in the microwave until smooth and hot for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip without a campfire?

Absolutely! You can bake it in a small baking dish in the oven at 375°F for 15–20 minutes or cook it in a slow cooker on low until hot and bubbly.

How long does leftover chili cheese dip last?

Stored in an airtight container in the fridge, the dip stays good for 1 to 2 days. Reheat carefully to maintain the creamy texture.

Campfire Chili Cheese Dip Recipe

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★★★★★

5 from 88 reviews

This Campfire Chili Cheese Dip recipe is a delicious and easy-to-make appetizer perfect for camping trips, game days, or summer cookouts. Combining creamy herb and garlic cream cheese, melty Tex Mex shredded cheese, and hearty homestyle chili, this dip is cooked effortlessly over a campfire or grill using foil packets. Topped with fresh green onions and served with tortilla chips, it’s gooey, savory, and sure to be a crowd-pleaser.

Author: Elias
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Total Time: 15-20 minutes
Yield: 6 servings 1x
Category: Appetizer
Method: Roasting
Cuisine: American

Ingredients

Scale

Dip Ingredients

250 g herb & garlic cream cheese
1 cup Tex Mex shredded cheese blend
500 ml homestyle chili (canned or homemade)
2 green onions, diced
1 bag tortilla chips or corn chips, for serving

Instructions

Prepare Ingredients: Dice the green onions and gather all other ingredients. To save time while camping, chop veggies and measure cheese at home and keep them ready.
Assemble Dip: In a large foil pan or double-layered foil packet, layer the cream cheese, can of chili, and shredded cheese. Mix gently using a wooden spoon until combined.
Cook Over Fire: Seal the foil packet tightly and place it on low heat over your campfire, charcoal grill, or camp stove. Cook for 10–15 minutes, until the cheese is melty, bubbly, and the dip is heated through.
Finish and Serve: Carefully remove the foil packet and open it, being cautious of steam. Sprinkle diced green onions on top. Serve hot with tortilla or corn chips for dipping.

Notes

Prep as much as possible at home to minimize cleanup and hassle at the campsite.
Use heavy-duty foil or double wrap packets to prevent leakage or breakage on the grill.
If concerned about drip or mess, place the foil packet on a baking sheet before cooking.
Leftover dip stores well in an airtight container in the cooler for 1-2 days and reheats beautifully over low heat or in the microwave.
This dip can alternatively be baked in a 375°F oven for 15-20 minutes or warmed in a slow cooker if no campfire is available.
Customize the dip by adding cooked ground beef, sausage, or extra spices like chili powder or cayenne for heat.

Keywords: campfire dip, chili cheese dip, camping recipe, easy dip, party appetizer, cheesy dip, campfire cooking