Baked Ground Turkey Chili Cheese Dip with Greek Yogurt
This hearty baked dip combines seasoned ground turkey with pinto beans, green chiles, and Mexican cheese for a protein-packed appetizer. Greek yogurt adds creaminess while keeping it lighter than traditional versions. Perfect for game day, parties, or casual gatherings, this crowd-pleasing dip bubbles hot from the oven and pairs beautifully with tortilla chips or fresh vegetables. The blend of chili powder, cumin, and paprika creates a well-balanced southwestern flavor that's satisfying without being too spicy.
Ingredients
- 1 pound ground turkey
- ½ medium yellow onion, finely diced
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 4 ½ oz can green chilis
- 3 tablespoons tomato paste
- 15 oz can pinto beans
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ tablespoon garlic powder
- ⅛ teaspoon salt, or more to taste(optional)
- ½ cup nonfat Greek yogurtsour cream1:1none
Traditional option, higher fat content
- ⅝ cups shredded Mexican cheddar cheese, dividedMonterey Jack cheese1:1none
Milder flavor profile
Instructions
- 1
Preheat oven to 400 degrees and spray a 9x9-inch dish with cooking spray
- 2
Heat olive oil in a large frying pan over medium-high heat until fragrant
- 3
Add onion and minced garlic and sauté until onions are translucent
- 4
Add ground turkey to the pan and cook until the meat is fully browned
- 5
Turn heat down to low-medium and add green chiles, tomato paste, pinto beans, and spices
- 6
Mix and let cook for 2-3 minutes
- 7
Add Greek yogurt and 1/3 cup cheese into the meat mixture and combine
- 8
Transfer mixture to the prepared baking dish and sprinkle remaining cheese on top
- 9
Bake for 15 minutes or until dip begins to bubble
- 10
Remove from oven and serve with vegetables and chips
Tips
Add a few tablespoons of water to the meat mixture if you prefer a runnier consistency for your dip.
Ground beef or chicken can be substituted for turkey with similar cooking times and results.
Taste and adjust salt levels after combining all ingredients, as canned beans and cheese add sodium.
Good to Know
Refrigerate covered for up to 3 days. Reheat in microwave or oven until heated through.
Can be assembled up to 1 day ahead. Cover and refrigerate, then bake as directed, adding 5-10 minutes if cold.
Serve hot with tortilla chips, sliced bell peppers, celery sticks, or crackers.
Common Mistakes
Don't skip reducing heat when adding beans and spices to prevent burning the mixture.
Avoid overbaking as the cheese can become rubbery and the dip can dry out.
Substitutions
FAQ
Can I make this dip in a slow cooker instead?
Yes, brown the meat and onions first, then transfer everything to a slow cooker and heat on low for 1-2 hours, stirring occasionally.
How long does leftover dip keep in the refrigerator?
Properly stored in an airtight container, this dip will keep for 3-4 days in the refrigerator. Reheat before serving.
Can I freeze this chili cheese dip?
Yes, freeze for up to 3 months in a freezer-safe container. Thaw overnight in refrigerator and reheat, stirring well.