This easy Chili Cheese Dip is made in just 10 minutes with only 4 ingredients (chili, cheese, cream cheese, and salsa)! It's warm, cheesy, and the ultimate party dip! Make it on the stovetop or slow cooker!
Chili Cheese Dip is that lazy appetizer I can whip together in 10 minutes!
Chili Cheese Dip is that lazy appetizer I can whip together in 10 minutes!It should be no surprise that my favorite part of any sports related party is the food! I can watch anything when a bowl of chili cheese dip (or “queso” as we call it) is involved! I love to serve it with tortilla chips, veggies, pita bread, potato wedges, and artisan bread cubes.
Hot, cheesy dips are not only warming for the soul, everyone just flocks to them! My other favorite dip recipes are Spinach Artichoke Dip, Buffalo Chicken Dip, and Baked Fontina Cheese Dip.
Let's make it, with only 4 Ingredients:
- Chili: use homemade chili or any leftover chili! You could also use your favorite canned, store-bought chili.
- Cream Cheese: It must be room temperature! The cream cheese adds flavor and texture, so I recommend full-fat Philadelphia brand.
- Shredded Cheese: Please take the few extra seconds to shred your own cheese (pre-shredded doesn't melt as smoothly or taste as good). I love using pepperjack and sharp cheddar for chili cheese dip.
- Salsa homemade or store-bought.
Add all ingredients to a saucepan over medium-low heat.
Cook, stirring constantly, until everything is melted together and well combined. Add a splash more milk to thin, if needed.
Serve this easy chili cheese dip recipe with what I've recommended below, over a hot dog, or with a spoon.
I've got slow cooker instructions, Make Ahead and freezing instructions in the recipe card notes!
More Game Day Favorites:
- Chex Mix Recipe
- Air Fryer Chicken Wings
- Pulled Pork Nachos
- Ham and Cheese Sliders
- Hawaiian Meatballs
- Cheesy Bean Dip
- 7-Layer Dip
- Bacon Wrapped Water Chestnuts
- Baked Brie
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Recipe
Chili Cheese Dip
Equipment
- Slow Cooker , optional
- Slow Cooker Liner , optional
Ingredients
- 2 1/2 cups chili homemade, or 2 (14 oz cans) store-bought (625g)
- 4 ounces cream cheese , cut into cubes (113g)
- 2 cups shredded cheese , I use pepperjack and sharp cheddar (226g)
- 1/4 cup salsa (60g)
- cayenne pepper or hot sauce , optional, for heat
Instructions
- Place all ingredients in a medium saucepan over medium-low heat. Cook, stirring constantly, until all ingredients are thoroughly combined and the cheese is bubbly and melted, about 5 minutes.2 ½ cups chili, 4 ounces cream cheese, 2 cups shredded cheese, ¼ cup salsa, cayenne pepper or hot sauce
- Serve with tortilla chips, bread cubes or vegetables. Serve with a chili hot dog, over nachos, or baked potatoes.
For Crockpot Chili Cheese Dip:
- Spray the bottom of your slow cooker with non-stick cooking spray (or use a liner). Place cream cheese cubes in the slow cooker. Smoother them with chili, then salsa, then the cheddar cheese. Cook on LOW for 1-3 hours. Stir and serve.
Notes
Nutrition
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I originally shared this recipe January 2015. Updated January 2020 and May 2025.
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Excellent! Easy!
Didn’t like. Consistency wasn’t right. I shredded Monterey jack. Pre shredded as anticaking agents. Didn’t use cheddar. Not good for dips.
Not that great shoulda just stuck with Velveeta and chili. I used slightly less chili than called for and still too much. Cheddar seems out of place.
I made a family chili with the wrong chili spice, cayenne pepper. Making it to hot on the back side. I used it in this way it was very well received by Superbowl party.
This was absolutely delicious, made it for a party. I used 3 cans of chilli, was thick and creamy. Everyone loved it. I will be making this again!!
This recipe blows. It’s way too thin. My only difference is that I used chive cream cheese. It was made in the crockpot on low for 2.5 hours. It was served with Fritos scoops. I was embarrassed by this crap.
That flavored cream cheese in the little plastic tubs is a spreadable (thinner) consistency than regular cream cheese in the blocks. I wonder if that could have made yours thinner?
Awesome sauce !
I threw this together using leftover chili. Definitely more than the sum of its parts! My chili wasn’t super thick, so it almost had a thick soup consistency. I ended up crushing some tortilla chips into it and ate with a spoon. Obviously not health food but oh so good!
Once upon a time I made dip with velveeta and canned chili and my family liked it. Then I switched it up and thought let’s make it with homemade chili and good cheese. So I googled it and stumbled upon this. Our world changed we went from a good dip, to a down right amazing dip. Thanks for the tips. Definitely the only way I make it from now on!
This is one of my favorite dip recipe!
This sounds yummy! and like a great idea for left over chili. We always end up with tons of leftovers, so i think ill try this next time! thanks for sharing!