If you’re looking for a crowd-pleasing, boldly flavored appetizer or snack, get a load of my Chili Cheese Dip! This recipe takes an ordinary dip to the next level. It features rich cream cheese, gooey Cheddar, hearty beanless chili, and a kick of heat from Heath Riles BBQ Hot BBQ Rub and Heath Riles BBQ Competition BBQ Sauce. The dip is smoked on low heat, which gives the ingredients time to mesh together, creating a beautifully blended appetizer. 

Whether you serve it at your next backyard grill-out, game day, tailgating party, or casual family gathering, this dip is bound to be the star of the show. Pair it with your favorite dippers for an addictive snack nobody can turn down! Grab some while you can; I guarantee it won’t last long. 

Chili Cheese Dip | Heath Riles BBQ

This Chili Cheese Dip can be customized to fit a variety of preferences. Add pickled hot peppers or extra Hot BBQ Rub if you prefer a spicy dip. If you want to bulk it up, add cooked hot or mild sausage or ground beef. Cheddar is my favorite cheese topping, but you can swap it for Monterey Jack or shredded American. Get creative with your garnishes, too. Sour cream and fresh cilantro would be a winner! 

The Ingredients

Want to create the ultimate party appetizer? Here’s what you need to add to your shopping cart. 

• Cream Cheese. Cream cheese is my favorite dip base. It makes the dip smooth and tones down the heat of my Hot Rub. Be sure to soften your cream cheese for the best results. 
• Heath Riles BBQ Hot BBQ Rub. Don’t be fooled; this rub may be labeled “hot,” but it’s mild enough that anyone can enjoy it! This rub is a great addition to wings, roasts, ribs, and anything that could use a pop of heat and color. 
• Cheddar cheese. Chili and Cheddar cheese go together like peanut butter and jelly. I prefer freshly shredded Cheddar as it melts better and doesn’t include waxy fillers. 
• Chili. I used beanless chili from the freezer, but you can use canned chili in a pinch. Here are a few great recipes for homemade chili. 
• Heath Riles BBQ Competition BBQ Sauce. I created this sauce with my good buddies from The Checkered Pig. I love combining it with my Sweet BBQ Sauce, which helped me win the Rib category at the 2022 & 2024 Memphis in May World Championship BBQ Cooking Contest.
• Green onions. I garnished the Chili Cheese Dip with green onions, which gave the dip color and a little zest. 

The Smoker Setup

Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section. 

• Pellet grill/smoker. I smoked this Chili Cheese Dip on the Recteq Flagship 1100. This grill is a wonderful choice for those who want plenty of room to smoke their favorite casseroles, dips, and, of course, meat. It has a custom app that lets you take notes on each cook. The Recteq will stand the test of time! 
• Charcoal. I stoked the pit with Royal Oak Charcoal Hardwood Pellets, which gave the Chili Cheese Dip an infusion of deep smoke. Royal Oak uses no fillers and gives you a pure, clean smoke every time. 

The Process for Making Chili Cheese Dip 

Be sure to watch the video for a visual demonstration of this recipe. For now, here’s a quick rundown of how I made this savory Chili Cheese dip. 

1. Fire up the pit. I stoked the Recteq Flagship 1100 with Royal Oak Charcoal Hardwood Pellets and fired it up to 325℉.
2. Assemble the dip. To assemble the dip, I spread the softened cream cheese in the bottom of a YETI 10” cast iron skillet. Then, I seasoned the cream cheese with Heath Riles BBQ Hot BBQ Rub and sprinkled about half the freshly shredded Cheddar Cheese over the top. I spread the chili over the cheese and added a drizzle of Heath Riles BBQ Competition BBQ Sauce. Last, I topped it with the rest of my shredded Cheddar. 
3. Start cooking. I set the Chili Cheese Dip on the Recteq Flagship 1100 and let it cook for 50 minutes until golden and bubbly. I removed the dip from the grill and let it cool before garnishing with sliced green onions. The only thing left was to dig in! 

The Results

The Chili Cheese Dip came off the pit piping hot and totally delicious. The cream cheese made this dip decadent, and the blend of Heath Riles BBQ Hot BBQ Rub and Heath Riles BBQ Competition BBQ Sauce gave it just the right kick. This recipe is one for the books! 

Serving Suggestions for Chili Cheese Dip

I served my Chili Cheese Dip with corn chips, but you can also add celery, carrots, pretzels, or tortilla chips. 

Storing Leftovers

Store your leftover Chili Cheese Dip in the fridge for up to 4 days, or freeze it for up to 4 months. If freezing the dip, be advised that your texture may differ when reheating from frozen. 

Equipment and Tools

Recteq Flagship 1100, Royal Oak Charcoal Hardwood Pellets, Heath Riles BBQ Heat-Resistant Gloves, YETI 10” cast iron skillet.