One of my favorite dinners is Skyline Chili. Whether I’m dining in or making my three-way at home, I can’t resist the Cincinnati classic!

Skyline Chili Dip is my favorite party go-to appetizer. It is easy to make and always gets eaten up! Below is my recipe that you can take to any occasion.   


  • Cutting board
  • Serrated knife
  • Rolling pin
  • Sandwich size plastic bag
  • 9in. x 9in. pan
  • Cooking spray
  • Cooking spoon or spatula
  • Tablespoon measuring cup    


  • 8 oz. room temperature cream cheese
  • 1 can of Skyline Chili
  • Frito chips-whole and crushed.
  • Diced tomatoes
  • Jalapeno slices
  • Diced sweet onion
  • Crushed red pepper
  • Shredded cheddar cheese


  1. Set oven temperature to 350 degrees Fahrenheit.
  2. Lay out cream cheese to room temperature.
  3. Grease 9in. x 9in. pan and spread the cream cheese with the back of a spoon or spatula.
  4. Open your can of Skyline Chili and begin to warm the chili in a pot over the stove. Don’t boil the chili.
  5. While the chili is warming up, begin to chop the onion or tomato. I enjoy the dip with a chunkier tomato and a smaller diced onion.
  6. Add crushed red pepper and half of the diced onion into the chili mix. I usually eyeball the amount of crushed red pepper because I like a lot of spice. For measuring purposes, use 1 tablespoon of crushed red pepper. Continually stir the chili until steam is coming off.   
  7. Once the chili is warm, pour it over the cream cheese.
  8. Place the cream cheese and chili mix in the oven for 10 minutes.
  9. While the mix is baking, take your sandwich bag and fill it halfway with Frito chips. Take your rolling pin and crush the Fritos into small pieces. I crush enough to coat the entire top of the chili and cream cheese mix.
  10. Once the 10 minutes is up, take the cream cheese and chili out of the oven, but don’t turn the oven off.
  11. Add a layer of crushed Fritos, diced tomatoes, jalapeno slices, the remaining half of diced onion, more crushed red pepper (if desired), and a helpful amount of shredded cheddar cheese.
  12. Pop back into the oven at 350 for another 10-12 minutes.
  13. Eat while hot with the remaining Frito chips!   

Are you interested in learning more about chili recipes and the family history behind the well-known sauce? Be sure to check out our Cincinnati Style Chili program on March 30th at 6:30 p.m. at the Main Library in Burlington.