Chili Cheese Dip

Homemade Chili Cheese Dip is a delicious blend of thick chili, salsa style tomatoes, cream cheese, hot sauce, cheddar and Pepper Jack cheese.  It takes less than 15 minutes to make and it is always a hit with friends and family especially for game day and movie night. 

It is easily adaptable to a crock pot to keep your favorite football munchies warm.  When entertaining I love to serve this with my Cowboy Caviar, Pigs in a Blanket, and Crab Rangoon.

Why this recipe works!

• With the great flavors of chili, cheese, and salsa this dip is always a hit with family and friends.  It is always one of the first appetizers to go but don’t worry it only takes about 10 minutes to make more.
• I can not think of a better way to use leftover chili.  Freeze about 2 1/2 cups of your favorite thick chili recipe.  1-2 days before preparing the recipe move it to the refrigerator to thaw.
• This is a hearty robust dip that is easy on the budget and it is sure to please all those football fans with big appetites.
• This recipe uses all natural ingredients and no Velveeta Cheese. 

How to make Chili Cheese Dip

Stove top

In a medium saucepan over medium heat add the chili, cream cheese, salsa style tomatoes, hot sauce, shredded cheddar and shredded Pepper Jack Cheese.  Stir frequently until all the cheeses have melted and the dip is heated through.  Serve immediately or transfer to a small slow cooker. Sprinkle with shredded cheese, tomatoes, and minced jalapenos.

Crock Pot

Spray a 1.5 quart slow cooker with non-stick cooking spray. Add the chili, cream cheese, salsa style tomatoes, hot sauce, shredded cheddar and shredded Pepper Jack Cheese. Cover and turn to low for about 2 hours or until the cheese is melted.  Uncover, stir and serve.

Oven Baked

In a small bowl combine the salsa style tomatoes and hot sauce. Spread the cream cheese in a 8×8 or 9×9 inch square baking dish that has been lightly coated with nonstick spray. Then add a layer of chili followed by the salsa mixture. Top with both shredded cheeses. Bake at 350 degrees for 15-20 minutes or until the cheese is bubbly and melted.

Recipe notes and tips

• Use a good thick chili recipe with or without beans.  In a pinch substitute a good quality canned chili.
• Garnish with chopped tomatoes, green chiles, sour cream, black olives, chopped cilantro, diced avocado, minced jalapenos, green onions, Pico de Gallo or even pickled jalapenos.
• Serve with Fritos Scoops or tortilla chips.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave at 50% power for 1 minute intervals until hot.
• To cook in a slow cooker add chili, cream cheese, salsa style tomatoes, hot sauce, shredded cheese. Cover and cook on low for about 2 hours or until the cheese is melted.  Uncover, stir and serve.

Other dips you will love!

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