Chili Cheese Dog Dip
All the flavors of your favorite ballpark dog are packed into this ooey, gooey dip. Customize the dip to your liking by garnishing with your favorite hot dog toppings, such as crispy fried onions, relish or hot pickled pepper slices.
- 2 Tbsp. olive oil
- 1 lb. ground beef
- 1/2 lb. hot Scott Pete Beef Polish Sausage, cut into 1/2-inch pieces
- 1 Tbsp. cumin
- 1 Tbsp. oregano
- 1 Tbsp. paprika
- 1 white onion, finely chopped, divided
- 5 cloves garlic, minced
- 1 can (28 oz.) diced tomatoes
- 1 can (19 oz.) kidney beans
- 1 Tbsp. chili powder
- 1 package (8 oz.) cream cheese, softened
- 4 c. shredded Tex-Mex cheese blend, divided
- 2 c. sour cream
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. yellow ballpark mustard
- 2 Tbsp. sliced green onions
- tortilla chips or baguette toasts, for serving
Heat olive oil in a large saucepan set over medium-high heat; cook ground beef, sausage, cumin, oregano and paprika for 10 to 15 minutes or until browned. Drain excess fat. Transfer to slow cooker, reserving 1/4 cup of the beef and sausage mixture.
Add 3/4 cup chopped onion, garlic, tomatoes, kidney beans and chili powder to slow cooker. Cook on High for 3 hours or Low for 6 hours until chili is fragrant and thickened. (Makes about 6 cups.)
Coat 1-quart baking dish with non-stick cooking spray. Preheat oven to 350 degrees F.
Combine 4 cups chili, cream cheese, 3 cups Tex-Mex cheese blend, sour cream, salt and pepper. Transfer to prepared baking dish; sprinkle with remaining cheese, and reserved beef and sausage mixture. Bake for 18 to 20 minutes or until cheese is melted and edges are bubbling.
Sprinkle with reserved chopped onion; drizzle with mustard. Garnish with green onions. Serve warm with tortilla chips for dipping.
- Substitute Polish Beef Sausage, Hot Polish Sausage or Polish Sausage for Hot Beef Polish Sausage.
- Use the leftover chili to make nachos.