Nacho Dip is the ultimate cheesy, crowd-pleasing party starter. Loaded with melty cheddar, creamy cheese, tangy sour cream, zesty tomatoes with green chilies, and briny black olives, it bakes into a hot, bubbling dip that’s perfect for scooping with crunchy tortilla chips. It comes together quickly and disappears even faster on game day or at any get-together.
Ingredients
- 2 cups shredded cheddar cheese
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1/2 cup sliced black olives
- 1/4 cup green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- Tortilla chips, for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a small baking dish (about 8×8 inches or similar).
- In a large mixing bowl, combine the softened cream cheese, sour cream, and shredded cheddar cheese. Mix with a spatula or hand mixer until well blended and creamy.
- Add the drained diced tomatoes with green chilies, sliced black olives, chopped green onions, garlic powder, onion powder, cumin, and a pinch of salt and pepper.
- Stir until all ingredients are evenly incorporated and the mixture looks well combined.
- Transfer the mixture to the prepared baking dish and spread it out into an even layer.
- Bake in the preheated oven for 20–25 minutes, or until the dip is hot, bubbly around the edges, and the cheese is fully melted.
- Remove from the oven and let the dip cool for 5–10 minutes to thicken slightly.
- Serve warm with plenty of tortilla chips for dipping.
Variation
- Spicy Nacho Dip: Use a hot variety of diced tomatoes with green chilies and add 1–2 tablespoons chopped pickled jalapeños or a pinch of cayenne pepper.
- Meaty Nacho Dip: Stir in 1/2–1 cup cooked, seasoned ground beef, chorizo, or taco meat before baking for an extra-hearty version.
- Layered Nacho Dip: Spread the cheese mixture in the dish, then top with extra shredded cheese, more olives, and sliced jalapeños before baking for a loaded, layered look.
Cooking Notes
- Oven times can vary slightly begin checking the dip at about 18–20 minutes. It should be hot and bubbling but not overly browned on top.
- If the top isn’t as melty or golden as you’d like, broil for 1–2 minutes at the end, watching closely to prevent burning.
- This dip will firm up a little as it cools, making it easier to scoop; serve warm rather than piping hot so the flavors come through better.
Serving Suggestions
- Serve with sturdy tortilla chips so they don’t break when scooping the thick, cheesy dip.
- Offer a mix of dippers like tortilla chips, sliced bell peppers, celery sticks, and warm soft pretzel bites for variety.
- Top the baked dip with extra chopped green onions, a sprinkle of fresh cilantro, or a spoonful of salsa or pico de gallo right before serving.
Tips
- Soften the cream cheese to room temperature before mixing to avoid lumps and ensure a smooth, creamy dip.
- Shred your own cheddar from a block if possible; it melts more smoothly than pre-shredded cheese, which often contains anti-caking agents.
- Keep the dip warm for parties by transferring it to a small slow cooker set to WARM after baking, stirring occasionally so it stays creamy.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 10 g
- Sodium: 520–600 mg
Frequently Asked Questions
- Can I make Nacho Dip ahead of time?
Yes. Assemble the dip in the baking dish, cover, and refrigerate up to 24 hours. Add a few extra minutes to the baking time if baking straight from the fridge. - Can I reheat leftovers?
Reheat individual portions in the microwave or the whole dish in a 300°F (150°C) oven until warmed through, stirring once or twice to keep it creamy. - Can I use a different cheese?
Absolutely Monterey Jack, pepper jack, or a Mexican cheese blend all work well. You can also mix cheddar with another cheese for extra flavor. - Is this dip freezer-friendly?
It’s best enjoyed fresh or refrigerated for a few days. Freezing can change the texture of the dairy, making it grainy once thawed.
Conclusion
Ultimate Cheesy Nacho Dip is everything you want in a party appetizer rich, melty, and packed with zesty Tex-Mex flavor. A quick mix-and-bake brings together creamy cheeses, tomatoes with green chilies, and savory spices into a bubbly, craveable dip. Set it out with a big bowl of tortilla chips and watch it become the star of your game day or movie night spread.
Print
Nacho Dip
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian (if using vegetarian-friendly cheese)
Description
Nacho Dip is the ultimate cheesy, crowd-pleasing party starter. Loaded with melty cheddar, creamy cheese, tangy sour cream, zesty tomatoes with green chilies, and briny black olives, it bakes into a hot, bubbling dip that’s perfect for scooping with crunchy tortilla chips. It comes together quickly and disappears even faster on game day or at any get-together.
Ingredients
Scale
- 2 cups shredded cheddar cheese
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1/2 cup sliced black olives
- 1/4 cup green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- Tortilla chips, for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a small baking dish (about 8×8 inches or similar).
- In a large mixing bowl, combine the softened cream cheese, sour cream, and shredded cheddar cheese. Mix with a spatula or hand mixer until well blended and creamy.
- Add the drained diced tomatoes with green chilies, sliced black olives, chopped green onions, garlic powder, onion powder, cumin, and a pinch of salt and pepper.
- Stir until all ingredients are evenly incorporated and the mixture looks well combined.
- Transfer the mixture to the prepared baking dish and spread it out into an even layer.
- Bake in the preheated oven for 20–25 minutes, or until the dip is hot, bubbly around the edges, and the cheese is fully melted.
- Remove from the oven and let the dip cool for 5–10 minutes to thicken slightly.
- Serve warm with plenty of tortilla chips for dipping.
Notes
- Use full-fat cream cheese and sour cream for the creamiest, richest texture; low-fat versions will work but may be slightly thinner.
- Draining the tomatoes with green chilies well is key to preventing a watery dip press gently with a spoon in the can if needed.
- Feel free to adjust the seasoning to taste; add more cumin or a pinch of chili powder if you like extra Tex-Mex flair.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack
- Method: Baked
- Cuisine: American, Tex-Mex inspired
Nutrition
- Serving Size: About 1/6 of the recipe
- Calories: 320 kcal
- Sugar: 3 g (approx.)
- Sodium: 520–600 mg (approx., varies by cheese and chips)
- Fat: 27 g (approx.)
- Saturated Fat: 16 g (approx.)
- Unsaturated Fat: 10–11 g (approx.)
- Trans Fat: 0–0.5 g (varies by cheese brand)
- Carbohydrates: 8 g (approx., dip only, not including chips)
- Fiber: 1 g (approx.)
- Protein: 10 g (approx.)
- Cholesterol: 65–70 mg (approx.)
Keywords: nacho dip, cheesy nacho dip, hot cheese dip, party appetizer, game day snack