Chili cheese dip in a bowl with tortilla trips on the sides.
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5 from 1 vote

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
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 291kcal
Author: Lauren Allen


  • 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