Skyline chili dip is the fourth recipe in my series – layered cream cheese dips for the slow cooker. Cheese coney dip with mustard and onion!
If you like this recipe, check out my Crockpot Taco Dip next!
See all of my slow cooker dip recipes.
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The dip series goes Cincinnati. My Slow Cooker Skyline Cheese Coney Dip takes everything you love about a cheese coney — the sweet-spiced Skyline chili, the mountain of melty cheddar — and turns it into a scoopable, slow-cooker party dip. It stays hot for the whole game, which is exactly what I want when the Bengals play. I think the best kind of dips are served in a Crock-Pot. That way they stay warm and ready for several hours. Instead of a baking dish out of the oven, which gets cold quickly. People can serve themselves a little or a lot.
This recipe is sponsored by Skyline Chili — all opinions are my own.
More of my dip series recipes
Ingredients for skyline chili dip
- Skyline Original Chili – One 15-oz can. I used the original chili but you could also use their new chicken chili.
- Hot Dogs – I used four all-beef hot dogs. Chopped up so there’s bites of hot dog in each spoonful of dip.
- Cheese – A combination of whipped cream cheese and shredded cheddar cheese. The whipped cream cheese is ready to stir, no need for a mixer or bringing a block of cream cheese to room temperature. I highly recommend shredding the cheddar cheese yourself. It melts better in the dip.
- Mustard and Onion – Because I prefer my Skyline cheese coneys with both yellow mustard and chopped onion, I chose to include both in my dip recipe. I think it really adds a lot of great flavor to this Skyline chili dip. But of course if you don’t like them, you can choose to leave them out.
- Dippers – Tortilla chip scoops, Fritos corn chips, crackers or even hot dog buns would be great choices to serve with this dip.
Instructions
In a medium bowl, combine the whipped cream cheese, chopped onion, half the shredded cheddar cheese and yellow mustard. Stir well until smooth. Spread the mixture evenly into the bottom of a 6-quart slow cooker insert.
In a non-stick skillet over medium heat, lightly brown the chopped hot dogs. Pour in the Skyline chili from the can. Stir together with the cooked hot dogs. Pour the chili and hot dog mixture over top of the cream cheese layer.
Sprinkle the remaining cheddar cheese on top of the Skyline chili layer. Cover and cook on high power for one hour or low power for two hours. Garnish with the remaining chopped onion and a drizzle of yellow mustard. Serve with tortilla chips or your favorite dippers.
Keep scrolling to the bottom of this post for the printable recipe card and video.
Serving suggestions
Skyline chili dip is a popular choice for tailgating here in Cincinnati. Here’s some more of my Cincinnati-inspired recipes –
Storage directions
Store leftovers in an airtight container. The dip will stay fresh in the refrigerator for 3 – 4 days. Freezing is not recommended because of the cream cheese layer.
Kitchen tools
- I use a 6-quart Crock-Pot to test all of my slow cooking recipes
- My favorite non-stick skillet for cooking and browning meat
- Small offset spatula to help with spreading the layers
Skyline Chili Dip
Equipment
- 1 6-Quart Slow Cooker
Ingredients
- 15 oz Skyline original chili
- 4 all-beef hot dogs chopped
- 12 oz whipped cream cheese
- 8 oz sharp cheddar cheese shredded
- 1 sweet onion chopped
- 3 tbsp yellow mustard
Instructions
- In a medium bowl, combine the whipped cream cheese, about 3/4 of the chopped onion, half the shredded cheddar cheese (1 cup) and 2 tablespoons of the yellow mustard. Stir well until smooth. Spread the mixture evenly into the bottom of a 6-quart slow cooker insert.
- In a non-stick skillet over medium heat, lightly brown the chopped hot dogs. Pour in the Skyline chili from the can. Stir together with the cooked hot dogs. Pour the chili and hot dog mixture over top of the cream cheese layer.
- Sprinkle the remaining cheddar cheese (1 cup) on top of the Skyline chili layer. Cover and cook on high power for one hour or low power for two hours. Garnish with the remaining chopped onion and the remaining yellow mustard. Serve with tortilla chips or your favorite dippers.
Nutrition
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