Chili Cheese Dip

4.96 from 215 votes

This easy Chili Cheese Dip is made in just 10 minutes with only 4 ingredients (chili, cheese, cream cheese, and salsa)! Make it on the stovetop or slow cooker.

Prep Time2

Cook Time8

Total Time10

Course: Side Dish

Cuisine: American

Servings:

Calories: 322kcal

Author: Lauren Allen

Cost: 9

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 1/2 cups chili, 4 ounces cream cheese, 2 cups shredded cheese, 1/4 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.

Video

Notes

Make Ahead Instructions: chili cheese dip can be made 1-2 days ahead of time, stored in the fridge.

Freezing Instructions: Store in a freezer safe container and freeze for 2-3 months. Thaw overnight in the refrigerator then rewarm on the stove.

Slow Cooker Instructions: Spray non-stick cooking spray on the bottom of slow cooker or use a liner. Place cream cheese cubes in the bottom then pour chili on top followed by salsa then cheddar cheese. Cook on LOW for 1-3 hours. Stir and serve.

Nutrition

Recipe Link

Recipe Video