Paleo Homemade Chili Cheese Dip

Dive into the ultimate comfort food with this Paleo Homemade Chili Cheese Dip, a crowd-pleasing appetizer that’s creamy, flavorful, and completely dairy-free. Perfectly seasoned ground beef is paired with fire-roasted tomatoes, vibrant peppers, and a luscious "cheesy" sauce made from coconut milk and nutritional yeast for a dairy alternative that doesn’t skimp on flavor. This gluten-free, grain-free dip is thickened with arrowroot powder for a silky smooth texture, making it the perfect pairing for fresh veggies or Paleo-friendly chips. Ready in just 45 minutes, this healthier take on a classic chili cheese dip is ideal for game days, gatherings, or anytime snacking!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons Coconut Oil
• 1 pound Ground Beef
• 1 medium, diced Onion
• 3 minced Garlic Cloves
• 1 medium, diced Red Bell Pepper
• 1 diced Jalapeño
• 2 tablespoons Tomato Paste
• 14.5 ounce can Fire-Roasted Tomatoes
• 2 tablespoons Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 cup Coconut Milk
• 0.25 cup Nutritional Yeast
• 1 tablespoon Arrowroot Powder

Directions

Step 1

In a large skillet over medium heat, add the coconut oil and let it melt.

Step 2

Add the ground beef to the skillet and cook until browned, about 5-7 minutes, breaking it apart with a spatula as it cooks.

Step 3

Add the diced onion, garlic, red bell pepper, and jalapeño to the skillet. Sauté for 4-5 minutes until the vegetables start to soften, stirring occasionally.

Step 4

Stir in the tomato paste and cook for another 1-2 minutes to caramelize slightly.

Step 5

Pour in the fire-roasted tomatoes and stir until everything is well combined.

Step 6

Add the chili powder, cumin, salt, and black pepper. Stir to ensure all ingredients are covered with the spices.

Step 7

Lower the heat to a simmer and allow the chili mixture to cook for about 10 minutes, stirring occasionally.

Step 8

In a separate saucepan over low heat, combine the coconut milk, nutritional yeast, and arrowroot powder. Whisk continuously for about 3-4 minutes until the mixture thickens slightly.

Step 9

Pour the coconut milk mixture into the chili and stir well to combine all ingredients.

Step 10

Simmer for another 5 minutes to allow the flavors to meld.

Step 11

Remove from heat and serve warm. Enjoy your Paleo-friendly chili cheese dip with sliced veggies or your favorite Paleo-approved chips.

Nutrition Facts

Serving size	(1485.9g)

Amount per serving	% Daily Value*
Calories	1693.4

Total Fat 109.9g	0%
Saturated Fat 55.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 321.1mg	0%
Sodium 3955.7mg	0%
Total Carbohydrate 97.1g	0%
Dietary Fiber 20.2g	0%
Total Sugars 45.0g
Protein 87.7g	0%

Vitamin D 0IU	0%
Calcium 212.8mg	0%
Iron 16.8mg	0%
Potassium 3258.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.2%

Protein: 20.3%

Carbs: 22.5%