Cincinnati Chili Dip Casserole

  • Author: Mandy Pagano
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Casseroles
  • Method: Baked
  • Cuisine: American


  • 10 oz (283 g) frozen riced cauliflower
  • 8 oz (227 g) brick cream cheese, softened
  • 3 oz (85 g) diced onion
  • 15 oz (425 g) beef hot dogs, cut into bite-sized pieces
  • 1 can (15 oz/425 g) Skyline chili, stirred well
  • 8 oz (227 g) sharp cheddar cheese, shredded
  • Tobasco sauce, if desired


  1. Preheat the oven to 350 degrees F and prepare a 9×11 casserole dish.
  2. Heat the riced cauliflower in the microwave as per the package directions.
  3. Once the riced cauliflower is heated through, drain it, then wrap it in a tea towel and squeeze out any remaining liquid.
  4. In the casserole dish or a mixing bowl, combine the hot cauliflower and the cream cheese until mixed well, then spread the mixture evenly into the bottom of the dish.
  5. Sprinkle the diced onion evenly over the top of the cauliflower mixture.
  6. Sprinkle the cut up hot dogs evenly over the onion.
  7. Pour the chili over the hot dogs, spreading as necessary to evenly cover the casserole.
  8. Top the casserole with the shredded cheddar and bake at 350 degrees F for 30-35 minutes, or until cheese is melted and casserole is bubbly.
  9. Remove from the oven and let stand for 15-20 minutes before serving hot.
  10. Top each portion with a few shakes of Tobasco sauce, if desired, and enjoy!


Per serving: 611 cal, 27.9 g protein, 50.6 g fat, 8.9 g carbs, 2 g fiber, 6,9 g NET carbs


  • Serving Size: 1/6 casserole

Keywords: Chili, Cincinnati chili, skyline, coney, casserole