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.

Course Appetizer

Cuisine American

Keyword chili cheese dip recipe, chili cream cheese dip, easy chili cheese dip, how to make chili cheese dip

Prep Time 3

Cook Time 7

Servings 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.

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