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Chili Cheese Dip

5 from 5 reviews

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.

Ingredients

Scale
  • 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

  1. 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.
  2. Stir frequently until all the cheeses have melted and the dip is heated through.  Serve immediately or transfer to a baby slow cooker.

Notes

  • To cook in a slow cooker add 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.
  • Use a good thick chili recipe with or without beans.  In a pinch substitute a good quality canned chili.
  • Garnish with chopped tomatoes, chopped cilantro, diced avocado, minced jalapenos, chopped scallions, 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.

Keywords: how to make chili cheese dip, chili cream cheese dip, easy chili cheese dip

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