Every time I make this chili cheese dip, people beg for the recipe! The blend of creamy cream cheese, zesty chili, and gooey melted cheddar is a total game-day essential.
Trust me, once you dive in with some crispy tortilla chips, you won’t be able to stop!
It’s the perfect party app since you can prep it ahead of time. Just pop it in the oven when you’re ready to serve.
I love how easy it is to customize too. I load mine up with extra jalapeños and cilantro on top. Get ready to be totally addicted!
Why You’ll Love This Chili Cheese Dip
Crowd-Pleaser: This dip combines the irresistible flavors of chili, cheese, and salsa. Nobody can resist it!
Easy Preparation: This chili cheese dip is easy to prepare, with just a few simple steps and minimal ingredients.
Customizable Toppings: You can use jalapeños, cilantro, avocado, diced tomatoes, sour cream, more cheese, or whatever your heart desires!
Portable Favorite: This dip can be easily transported and served at potlucks, tailgates, or any gathering.
Ingredients
- Cream Cheese: The creamy, tangy base holds it all together.
- Chili: You can use canned chili with or without beans. Pick your favorite!
- Shredded Cheddar Cheese: It creates so much melty goodness. The more, the better.
- Salsa: It adds a lively kick of heat and freshness. Use chunky or smooth, mild or spicy.
- Chili Powder: The essential Tex-Mex spice provides a deep, robust flavor. A little goes a long way.
- Tortilla Chips, For Serving: Use sturdy, crunchy scoops to dive into the dip.
- Optional Toppings: For the finishing touch, try sliced jalapeños, chopped cilantro, or diced tomatoes.
How to Make Chili Cheese Dip
This dip is so easy to make and so much fun to eat!
1. Prep the oven and dish. Preheat the oven to 350°F. Spread the softened cream cheese in an even layer in the bottom of a 9-inch pie dish or shallow baking dish.
2. Add the chili layer. Spread the chili evenly over the cream cheese layer.
3. Mix the cheese topping. In a bowl, mix together 1 cup of the shredded cheddar cheese, the salsa, and chili powder. Sprinkle this mixture over the chili.
4. Top with cheese. Top with the remaining 1/2 cup shredded cheddar cheese.
5. Bake the dip. Bake for 20-25 minutes, until the dip is hot and bubbly and the cheese is melted.
6. Add the toppings (optional). Remove from the oven and top with any desired toppings. Try sliced jalapeños, chopped cilantro, or diced tomatoes.
7. Serve with chips. Serve immediately with tortilla chips for dipping. Enjoy!
Tips for the Best Chili Cheese Dip
These tips and tricks result in the very best dip.
- Soften things up. Let the cream cheese come to room temperature before spreading it in the dish.
- Choose your chili. You can use chili with or without beans, homemade chili, or your favorite canned variety.
- Put in some effort. Grate your own cheese. Freshly shredded cheese melts more smoothly than pre-shredded cheese which contains anti-caking agents.
- Flavor it up. Add extra flavors. Mix in diced tomatoes with green chiles (like Rotel), chopped jalapeños, hot sauce, or taco seasoning.
- Make it creamy. Combine cream cheese with evaporated milk or heavy cream for an extra creamy dip.
- Take a shortcut. Combine ingredients in a slow cooker and heat on high for 1-2 hours or low for 2-3 hours, stirring occasionally.
- Get creative. Try using different cheeses like Monterey Jack or Pepper Jack. Or, add a can of drained diced tomatoes with green chiles. You can also mix in cooked ground beef or chorizo.
How to Store
To Store: Store leftover dip in an air-tight container in the refrigerator for up to 4 days. For best results, allow it to cool completely before refrigerating.
To Freeze: Allow the dip to cool completely before transferring it to an air-tight freezer-safe container or Ziploc bag. Freeze for up to 3 months.
To Reheat: Reheat in the microwave at 50% power, stirring occasionally, until heated through. Or, reheat it on the stovetop over low heat, stirring frequently.
Chili Cheese Dip
8
servings5
minutes25
minutes233
kcalThis homemade chili cheese dip will be the hit of any party! The combo of canned chili, cream cheese, cheddar cheese, and salsa is a flavor explosion!
Ingredients
8 oz cream cheese, softened
1 (15 ounce) can chili (with or without beans)
1 1/2 cups shredded cheddar cheese, divided
1/2 cup salsa
1/4 tsp chili powder
Tortilla chips, for serving
Optional toppings: sliced jalapeños, chopped cilantro, diced tomatoes
Instructions
- Preheat the oven to 350°F. Spread the softened cream cheese in an even layer in the bottom of a 9-inch pie dish or shallow baking dish.
- Spread the chili evenly over the cream cheese layer.
- In a bowl, mix together 1 cup of the shredded cheddar cheese, the salsa, and chili powder. Sprinkle this mixture over the chili.
- Top with the remaining 1/2 cup shredded cheddar cheese.
- Bake for 20-25 minutes, until the dip is hot and bubbly and the cheese is melted.
- Remove from the oven and top with any desired toppings like sliced jalapeños, chopped cilantro, or diced tomatoes.
- Serve immediately with tortilla chips for dipping. Enjoy!
Can you make this in a crockpot?
Absolutely, Stacey! Simply combine the ingredients in a slow cooker. Then, heat on high for 1-2 hours or low for 2-3 hours, stirring occasionally.
Your recipes always looks appetizing!