7 Layer Chili Dog Dip – Ready for game day, this cheesy chip dip brings seven layers of chili-dog flavor to your snack table.
If you’re a fan of chili dogs, you might also enjoy Coney Island-style hot dogs. This dip captures that same satisfying mix of savory chili, hot dog flavor and classic toppings—served with chips for easy sharing.
Are you planning what to serve at the big game? This seven-layer chili dog dip is a crowd-pleasing, indulgent appetizer that’s simple to make and perfect for sharing.
I originally planned a different post, but after seeing a version of this on a daytime show, I had to test it out. If you love hot dogs—plain with ketchup and mustard or loaded with toppings—this dip combines those flavors with the structure of a layered party dip. You get chili, browned hot dogs, melted cheese and the fresh toppings you expect on a chili dog, all scooped up with crunchy chips.
The result was exactly what I hoped: rich and flavorful, a touch indulgent, and perfect for game day or any casual gathering. If you need a last-minute dish to bring to a Super Bowl party or tailgate, this is worth considering.
More Favorite Dips
7 Layer Dip
Buffalo Chicken Dip
Sloppy Joe Dip
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7-Layer Chili Dog Dip
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Ingredients
For the Chili:
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 small onion chopped
- 1 tablespoon chili pepper
- 1/2 tablespoon grill seasoning
- 1/2 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 cup beef stock
- 14 oz can diced tomatoes
For the Dip:
- 1 tablespoon extra virgin olive oil
- 4 hot dogs diced
- 1 1/2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 pound bacon
- 1 cup fresh tomatoes diced
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 bag corn tortilla chips
Instructions
Make the chili:
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Heat the oil over medium-high heat in a large pot. When hot, add the ground beef and cook, breaking it up, until browned and cooked through. Drain if needed. Add the onion, chili pepper, grill seasoning, cumin and coriander; cook another 5 minutes.
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Add 1/2 cup of the beef stock and cook a minute or two, scraping up browned bits. Add the remaining stock and the diced tomatoes. Bring to a simmer, reduce heat, and cook 10 more minutes.
For the 7-Layer Chili Dog Dip:
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Preheat the oven to 375°F.
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Arrange bacon on a broiler pan and cook until crisp, about 12–15 minutes. Roughly chop and set aside.
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Meanwhile, heat the olive oil in a pan and brown the diced hot dogs. Set aside.
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Spread the prepared chili in the bottom of an 8×8-inch baking dish. Layer the browned hot dogs over the chili, then sprinkle with shredded cheddar. Bake 12–15 minutes, until cheese is melted and bubbly.
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Top with dollops of sour cream, chopped bacon, diced tomatoes, red onion and cilantro. Serve hot with tortilla chips for dipping.