Chili Cheese Dip + Sauce

Skill Level
Approximately 4 cups

Delicious dip for tortilla chips or crudités, but there’s a zillion other ways to enjoy this recipe by Patagonia HQ Chef Tracy On. Drizzle over steamed veggies, French fries or potatoes. Or combine with 1 lb. cooked macaroni to make a heavenly Chili Mac.



  • 1 pack Patagonia Provisions Red Bean Chili or Patagonia Provisions Spicy Red Bean Chili
  • 1 (12 oz.) can evaporated milk
  • 2 tbsp. cornstarch
  • 2 tsp. of your favorite hot sauce (or ¼ tsp. cayenne pepper and 2 tsp. vinegar)
  • 1 large clove garlic, minced
  • 1 - 8 oz. block extra sharp cheddar cheese, grated or chopped into small pieces
  • Sour cream, chopped green onion, avocado, cilantro and crumbled cotija cheese for garnish (optional)

Putting It All Together

  1. Prepare Red Bean Chili as directed on the pack, and reserve.
  2. In a medium pot, combine evaporated milk, cornstarch, garlic and hot sauce and whisk together thoroughly.
  3. Heat over medium heat until thick and bubbly. Whisk frequently to prevent scorching.
  4. Once the entire mixture is boiling, turn off heat and add the cheese. Stir until cheese is completely melted.
  5. Add prepared Chili and stir to combine.
  6. Garnish with toppings, if desired.