Chili Cheese Dip
A creamy, cheesy, and flavorful dip perfect for parties and gatherings, great for serving with chips or as a topping.
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.
Notes
Feel free to mix different types of cheese for more flavor. You can customize by adding cooked ground beef, black beans, or using a vegetarian chili. Store leftovers in an airtight container in the fridge for 3-4 days.