This 15-minute Chili Cheese Dip always disappears fast! It’s hot, creamy, extra cheesy, and loaded with bold ingredients like chili and salsa. Set out some tortilla chips and consider making a double batch!
Chili Cheese Dip
This is my ultimate game day appetizer. When I’m hosting or heading to a party during football season, you can bet this is what I’m going to make almost every single time! After all, does anything say game day more than chili and cheese that you can scoop with a salty tortilla chip? The best part is just how easy it is to toss together in no time. Whether you make it on your stove top or toss it in the crockpot, this dip comes together with next to no effort and budget-friendly ingredients.
When I dip, you dip… we dip into these easy party-ready recipes! Check out more favorites like seven layer dip, cheesy buffalo corn dip, and Mississippi sin dip.
How can I make it spicier?
There are plenty of ways you can heat things up! Add more hot sauce, crushed red pepper flakes, or chopped jalapenos (serranos if you really want to break a sweat). Or, just use a spicy salsa instead of a mild one.
How to Make Chili Cheese Dip
On the stovetop:
- Let it melt. Add all ingredients to a pot over medium-low heat. Cook, stirring occasionally for about 10 minutes until the cheese is melted.
In your crockpot:
- Low and slow! Add the chili to the bottom of your slow cooker. Layer remaining ingredients over the top. Heat on low for 2 hours, or high for 1 hour, stirring halfway through cooking and once more before serving. If you want, you can keep the dip on the WARM setting so it stays hot for the duration of the party.
Storing and Reheating
Once the dip has cooled to room temperature, you can store your leftovers in an airtight container for up to 3 days in the fridge. Reheat in 30 second bursts in the microwave, stirring each time it stops, until warmed all the way through. You can also reheat on the stovetop over medium-low heat, stirring often until heated through again.
Ingredient Notes
- Chili – Feel free to keep it easy on yourself with canned chili. However, if you happen to have about 3 cups left of leftover homemade chili, this is a wonderful way to use it up! It can be chili with or without beans, whatever you prefer.
- Cream Cheese – If it’s softened, it’ll melt a lot easier into the rest of the ingredients.
- Cheddar Cheese – I like to use freshly shredded cheddar for the best texture and flavor. Sharp cheddar is my go-to since it can hold its own against chili and salsa.
- Salsa – Any kind of red salsa will work. Use one you already know you like the flavor of, or go the extra mile with homemade salsa!
- Taco Seasoning – I like to use a low-sodium taco seasoning to keep the saltiness to a minimum.
- Garlic Powder – A little goes a LONG way here. Be careful not to add too much, or it’ll overpower the taco seasoning.
- Hot Sauce – This is optional. I personally like the tangy flavor a few splashes can add. Use your favorite brand, or skip it entirely for a milder dip.
Enjoy!
~Nichole
Chili Cheese Dip
Ingredients
- 2 14 Ounce Cans Chili, or 3 cups homemade chili
- 8 Ounces Cream Cheese
- 2 1/2 Cups Shredded Cheddar
- 1/2 Cup Salsa
- 1 Tablespoon Taco Seasoning
- 1 teaspoon Garlic Powder
- 1-2 teaspoons Hot Sauce OPTIONAL
- FOR SERVING: Tortilla Chips
Instructions
STOVE TOP:
- Add all ingredients to a medium deep pot over medium-low heat. Cook, stirring occasionally for about 10 minutes until cheese is melted.
SLOW COOKER:
- Add the chili to the bottom of your slow cooker. Layer remaining ingredients over the top. Heat on low for 2 hours, or high for 1 hour stirring halfway through cooking and once before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
