Chili Cheese Dip
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.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: appetizer
- Method: stovetop
- Cuisine: American
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
- 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
- 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
Find it online: https://www.smalltownwoman.com/chili-cheese-dip/