Attention Tamale Fans! Whip up this warm dip in mere minutes for your next gathering. Your guests are going to love Chili Cheese Tamale Dip.
This warm and flavorful dip offers all the flavors of beef tamales, smothered in chili cheese-y goodness, topped with a crunch. Easy to make, easy to serve, and easy to devour!
Chili Cheese Tamale Dip Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We?? 🙂
When I’m scrambling to come up with a quick appetizer for a group of friends or family, I keep this recipe at the top of my list.
My family enjoys all the flavors of Mexican food, and the tamales in this dip are definitely no exception. And, I love how all the ingredients called for in this recipe are items most of us would likely have on hand in our pantry.
Often, I bake this dip in my cast iron skillet which helps keep the dip warm as guests are serving themselves – I love how cast iron holds in heat so well.
3 good reasons to love this Mexican food recipe –
- This dip is a FIESTA in your mouth – totally delicious.
- It only takes a few basic ingredients to make this appetizer.
- It’s a great make-ahead dip. Assemble it now, then bake it when you’re ready.
What ingredients do you need to make Chili Cheese Tamale Dip?
- Canned beef tamales in chili sauce
- Canned chili
- Spices: granulated garlic and granulated onion
- Cream of mushroom soup
- Shredded cheddar cheese
- Corn chips
- Scallions, optional
How to Make Chili Cheese Tamale Dip in 4 Easy Steps –
1. Preheat the oven to 350 degrees F. Open the can of tamales; remove the paper wrapper from each tamale, then place them into a greased 2-quart baking dish. Using a paring knife, slice each tamale into 1-inch pieces.
2. In a mixing bowl, combine the chili with the soup and spices, stirring well; spread this mixture over the tamales in the baking dish, then cover with foil.
3. Bake the dip on the center rack of the oven for 25-30 minutes or until hot and bubbly throughout, removing the foil for the last 10 minutes of the baking time. Sprinkle the dip with cheese and cover with foil again, just until the cheese on top melts.
4. Top the warm dip with corn chips and chopped scallions; serve with your favorite tortilla chips.
Helpful Recipe Tips for Making Chili Cheese Tamale Dip –
- If you’re not too familiar with canned tamales, don’t freak when you open up the can. There should be liquid surrounding the tamales in the can and each tamale will be wrapped in paper. The paper will slide right off as you pull each tamale out of the can.
- If you feel the chili and mushroom soup mixture is just way to thick and won’t spread easily, feel free to add some of the tamale liquid from the can to thin it down a bit. Remember that as this mixture heats in the oven, it won’t be nearly as thick.**If you’ve already tossed the liquid that’s with the canned tamales, just use a bit of broth or water instead to thin the soup mixture.
- If you don’t have corn chips on hand, feel free to crunch up tortilla chips for the topping. The important thing is that you just add a little crunch!
More Favorite Mexican Food Recipes to Enjoy –
Easy Smoked Queso Dip with Crunchy Pickled Jalapenos
Tex Mex Cornbread Casserole
Beef and Bean Sheet Pan Tacos
Air Fryer Pulled Pork Nachos
Refreshing Secret-Ingredient Pitcher Margaritas
Betty’s Enchilada Bake
Printable Chili Cheese Tamale Dip Recipe –
Chili Cheese Tamale Dip
- 28 oz. can beef tamales in chili sauce
- 15 oz. can no-beans chili may use chili with beans, if preferred
- 1/2 tsp. granulated garlic
- 1/2 tsp. granulated onion
- 10 3/4 oz. can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup corn chips
- 1/4 cup chopped scallions, optional
- Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with nonstick spray. Open the can of tamales and remove the paper wrappers from each tamale. Place the tamales into the prepared baking dish. Use a small parking knife to slice each tamale into 1-inch pieces.
- In a mixing bowl, combine the chili with the cream of mushroom soup, garlic, and onion, mixing well; spread this mixture evenly over the tamales. Cover the baking dish with foil.
- Bake the tamale dip, covered, on the center oven rack for 25-30 minutes or until hot throughout. Remove the foil during the last 10 minutes of baking time. Sprinkle the warm tamale dip with cheese, then cover with foil just until the cheese on top melts.
- Top the tamale dip with corn chips and chopped scallions. Serve the dip with tortilla chips for dipping.
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