Writer | Speaker | Activist

chili cheese dog dip.

One of my friends recently posted on Facebook an open complaint that people keep sharing all of these quick & easy recipe videos, but that he doesn’t think anyone’s actually tried to make them and see if they are as quick and easy (and good) as they look.

One of my friends shared this one and I decided to take on the challenge for a big 50th anniversary party that happened in San Francisco on February 7 where our local boys took home the big trophy (did I do a good enough job avoiding any potential copyright thing from that football corporation?). Although it didn’t fit into my original plan of making a bunch of beer-themed snacks, it did fit into my plan of spending less than $10 and less than 30 minutes of prep time. Plus, it boasts my favorite flavor combo of chili and cheese. Seriously, folks. It was a total no-brainer. The best part was, Alissa and I were able to divide and conquer. I cut, she wrapped. That’s teamwork at its finest.

Turns out, it was a hit. And totally worth burning the crap out of my thumb taking it out of the oven.

Chili Cheese Dog Dip
Recipe Type: Tailgate Eats
Author: Candace Braun Davison
Prep time:
Cook time:
Total time:
  • Crescent Roll Dough (1 can)
  • Little Smokies (1 Package)
  • Cream Cheese, softened (1 Package)
  • Chili (14 oz can, or 1.5 cups homemade)
  • Shredded Cheese (1/2 cup)
  1. Preheat oven to 350­°.
  2. Unroll crescent dough and cut each triangle lengthwise into strips. Wrap one strip around one dog. Place into a cast-iron skillet to form a ring around the outer edge.
  3. In a small mixing bowl, mix together cream cheese, chili and shredded cheese. Pour into center of skillet and bake for 20 minutes, or until the rolls are golden brown. Garnish and serve hot.


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