Chili Cheese Dip
Homemade Chili Cheese Dip made with 4 ingredients (chili, cheddar cheese, cream cheese, and salsa) can be made on the stove top or in the crockpot!
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
- 2 1/2 cups chili homemade, or 2 (14 oz cans) store-bought
- 4 ounces cream cheese , cut into cubes
- 2 cups shredded cheese I use pepperjack and sharp cheddar
- 1/4 cup salsa
- cayenne pepper , optional, for heat
To make in a saucepan:
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, about 5 minutes. Serve with tortilla chips, bread cubes or vegetables.
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.
Calories: 291kcal | Carbohydrates: 11g | Protein: 11g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 74mg | Sodium: 704mg | Potassium: 374mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1000IU | Vitamin C: 1.5mg | Calcium: 211mg | Iron: 2.9mg