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.
The Best Chili Cheese Dip
Looking for a quick and delicious snack for your next party? Look no further than this simple and tasty chili cheese dip recipe! Made with only a few ingredients, it’s sure to be a crowd-pleaser. 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, Little Smokies, and Ham and Cheese Sliders.
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.
Ingredients for Chili Cheese Dip
How to make Chili Cheese Dip
Stovetop Chili Cheese Dip
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 Chili Cheese Dip
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 Chili Cheese Dip
In a small bowl, combine the salsa-style tomatoes and hot sauce. Spread the cream cheese in an 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 Tips
- Use a good thick chili recipe with or without beans. In a pinch, substitute a good-quality canned chili. You can also use vegetarian chili.
- If desired, substitute a Mexican Cheese blend for the cheddar and Monterey Jack cheese.
- 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, pita chips, potato chips, sliced bell peppers, or tortilla chips.
- Store leftovers in an airtight container in the fridge 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, and shredded cheese. Cover and cook on low for about 2 hours or until the cheese is melted. Uncover, stir and serve.
Storage and Reheat
Store leftover chili cheese dip in an airtight container in the fridge for up to 3 days. Reheat in the microwave at 50% power for 1-minute intervals until hot or on the stovetop over low heat.
Other dips you will love!
Chili Cheese Dip Recipe
Ingredients
- 2 1/2 cups homemade chili
- 6 ounces cream cheese
- 1/3 cup salsa style tomatoes or salsa
- 1 tablespoon hot sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Pepper Jack Cheese
Instructions
- In a medium saucepan over medium heat, add the chili, cream cheese, cream cheese, salsa-style tomatoes, hot sauce, shredded cheddar, and shredded Monterey Jack Cheese.
- Stir frequently until all the cheeses have melted and the dip is heated through. Serve immediately or transfer to a baby slow cooker.
Notes
- Use a good thick chili recipe with or without beans. In a pinch, substitute a good-quality canned chili. You can also use vegetarian chili.
- If desired, substitute a Mexican Cheese blend for the cheddar and Monterey Jack cheese.
- 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, pita chips, potato chips, sliced bell peppers, or tortilla chips.
- Store leftovers in an airtight container in the fridge 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, and shredded cheese. Cover and cook on low for about 2 hours or until the cheese is melted. Uncover, stir and serve.
Nutrition
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Janice
What a delicious cheese dip! This is truly one of my favorites. Thanks for the great recipe, Beth!
Beth Pierce
The pleasure is all mine, Janice!
Lou
This looks SO good! We’re having a movie night this week and I reckon it would go down a treat with my two kids 🙂
Kay
Great chili cheese dip recipe. I will make this again! My friends loved it!
Melissa
This so easy and yummy! The best chili cheese dip to date!
Celebrate Woman Today
I am a huge fan of dips. And this one looks so festive and flavorful. I would like to have a bite of it now!
Mel E
We made this over the weekend for a small gathering of friends. I used some leftover crock pot chili. In fact I think that one was your recipe too. Anyway the chili cheese dip was delicious!
Beth Pierce
Thanks, Mel! I am so glad that you liked it!
Susan
This Homemade Chili Cheese Dip was the perfect crowd-pleaser for my movie night! I whipped it up in under 15 minutes and kept it warm in a crock pot. I’m already envisioning it alongside Cowboy Caviar, Pigs in a Blanket, and Crab Rangoon for a fantastic spread at my next party.
Beth Pierce
Thanks, Susan! So glad that you enjoyed it!
Gail
This chili cheese dippppp is everything…It went over so well at our office potluck. I put it in a crockpot and it kept it warm all day. Everyone loved it.
Brandy
This chili cheese dip was so tasty! I am going it again for the holiday season, maybe New Years. Thanks for the great recipe, Beth.
Beth Pierce
Thanks, Brandy! So glad that you liked it,
Yusuf
This chilli cheese dip is so tasty. We love a bit of spice here and this dip has just the right amount. Really good!
Beth Pierce
Thanks Yusuf! So glad that you enjoyed it.
Shelley
The blend of chili, cream cheese, and the perfect kick of hot sauce is pure genius. We loved it and served it with Frito Scoops.
Laurie
This sounds and looks amazing! Its been a while since I’ve made chili or any kind of dip, so I will try this out.
Allyson
I make this all the time for game day and it’s always a hit! Thanks for the great recipe.
Sandra
This is such an amazing dip! My kids really enjoyed it!
Beth Pierce
Thank you, Sandra!
Samantha S
Great chili cheese dip! My guests loved it. I served it with those big frito dippers. It reheats well too.