Cincinnati Super-Bowl Dip

"Cincinnati Chili is available in stores or online. The top brands are Skyline, Gold Star and Dixie. Dixie is the superior choice as far as I'm concerned, ("Cincinnati chili for the Southern palate," is their slogan). Use the type with no beans unless you like dip with beans in it. There are also a couple of clone brands (store brands) of Cincinnati chili now available. Also, if you want to make your own, here's a recipe that you'll love: Recipe #133250. I invented this dip recipe and it's really caught on in my neighborhood. Serve it with torn-off chunks of baguette bread or, with nacho or tortilla chips. You can even use this stuff as a unique hot dog topping for something different! Enjoy!"
photo by a user photo by a user
Ready In:
3 cups




  • Spread the cream cheese on a microwave-safe plate, then top with the chili and shredded cheese.
  • Microwave on HIGH just until most of the cheese is melted (about 45 seconds).
  • Sprinkle the top with the minced fresh cilantro and serve with Italian bread chunks or Mexican chips.
  • Enjoy the ballgame!

Questions & Replies

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  1. Wow, never thought to make this an appetizer! DH is from Cinc'y and we make our own Empress Cinc'y Chili often. Ain't nuttin' like it! His cousin sends us several cans every year, for "Emergency use only" when we need a quick fix and there isn't any in the freezer. I can whip this up today for Super bowl! Thanks Bone Man!
  2. I'm from Cincinnati and living in Calgary...I MISS THIS CHILI DIP! Thanks for reminding me about it. Everyone up here in the north thanks you, too! YUM!
  3. This takes only minutes to whip up, I also added in a little fresh garlic but I omitted the cilantro, thanks for the easy and delicious dip, you have some wonderful recipes Pat!...Kitten:)


<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br /></p>
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