Chili Cheese Dip is a fun and delicious treat perfect for parties, game days, or casual gatherings. This dip is creamy, cheesy, and has a hearty kick of flavor thanks to the chili. It’s easy to make and a crowd-pleaser, making it a go-to recipe for many occasions.
Why Make This Recipe
Making Chili Cheese Dip is a great choice for many reasons. First, it is incredibly simple to prepare, taking just a few minutes to cook on the stove or in a Crockpot. Second, it combines classic flavors that everyone loves—cheese and chili. Lastly, it is versatile! You can serve it with tortilla chips, bread cubes, or even use it to top hot dogs and nachos.
How to Make Chili Cheese Dip
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)
Directions:
- 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.
- Serve with tortilla chips, bread cubes, or vegetables. You can also serve it on a chili hot dog, over nachos, or baked potatoes.
For Crockpot Chili Cheese Dip:
You can also make this dip in a Crockpot. Simply combine all the ingredients in the Crockpot and cook on high for 1-2 hours or low for 2-4 hours, stirring occasionally until everything is melted and bubbly.
How to Serve Chili Cheese Dip
Chili Cheese Dip is great served warm with tortilla chips for dipping. You can also pour it over nachos, use it to dress up a hot dog, or serve it alongside fresh veggies. It makes for a perfect appetizer or side dish.
How to Store Chili Cheese Dip
If you have leftover Chili Cheese Dip, let it cool completely before storing it. Place it in an airtight container and refrigerate. It will keep well for about 3-4 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally until heated through.
Tips to Make Chili Cheese Dip
- Feel free to mix different types of cheese for more flavor. Mozzarella, gouda, or Monterey jack can all work well.
- Adjust the heat according to your preference by adding more cayenne pepper or hot sauce.
- For an extra touch, consider garnishing with green onions or chopped cilantro before serving.
Variation
You can customize this dip by adding other ingredients, such as cooked ground beef or black beans for a heartier version. For a vegetarian option, use a chili made from beans and vegetables.
FAQs
Can I use canned chili for this dip?
Yes! Canned chili is convenient and works perfectly for this recipe. Just choose a variety you enjoy.
Can I make this dip ahead of time?
Absolutely! You can prepare the dip in advance, store it in the fridge, and reheat it before serving.
Is there a spicy version of this dip?
Yes! You can make it spicy by adding additional cayenne pepper, using a spicier variety of cheese, or adding jalapeños. Adjust the heat according to your taste!
Chili Cheese Dip
Ingredients
Main Ingredients
- 2.5 cups chili (homemade, or 2 (14 oz cans) store-bought) Approximately 625g
- 4 ounces cream cheese, cut into cubes Approximately 113g
- 2 cups shredded cheese (pepperjack and sharp cheddar) Approximately 226g
- 1/4 cup salsa Approximately 60g
- Cayenne pepper or hot sauce Optional, for heat
Instructions
Cooking
- 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.
- Serve with tortilla chips, bread cubes, or vegetables. Optionally use it on a chili hot dog, over nachos, or bagged potatoes.
Crockpot Method
- Combine all ingredients in the Crockpot and cook on high for 1-2 hours or low for 2-4 hours, stirring occasionally until everything is melted and bubbly.
