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. 

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

This six-ingredient hot Chili Cheese Dip is always a hit with friends and family.  It takes less than 15 minutes to make on the stovetop and can easily be adapted to a crock pot.

5 from 18 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 3 minutes minutes

Cook Time: 7 minutes minutes

Servings: 8 servings

Calories: 397kcal

Author: Beth Pierce

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

Calories: 397kcal | Carbohydrates: 39g | Protein: 18g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Cholesterol: 48mg | Sodium: 1570mg | Potassium: 1522mg | Fiber: 26g | Sugar: 7g | Vitamin A: 22512IU | Vitamin C: 2mg | Calcium: 473mg | Iron: 13mg

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