Chili Cheese Dip

This easy Chili Cheese Dip is made in just 10 minutes with chili, cheese, cream cheese, and salsa.

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Prep Time 2

Cook Time 8

Total Time 10

Course Side Dish

Cuisine American

Servings servings

Calories 322 kcal

Equipment

Slow Cooker
Slow Cooker Liner

Ingredients

2 ½ cups chili homemade or 2 (14 oz) cans store-bought
4 ounces cream cheese cut into cubes
2 cups shredded cheese pepperjack and sharp cheddar
¼ cup salsa
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.
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.

Notes

Chili cheese dip can be made 1-2 days ahead of time, stored in the fridge. Store in a freezer safe container and freeze for 2-3 months. Thaw overnight in the refrigerator then rewarm on the stove.

Nutrition

Serving: 1servingCalories: 322kcalCarbohydrates: 15gProtein: 16gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 73mgSodium: 914mgPotassium: 474mgFiber: 5gSugar: 3gVitamin A: 911IUVitamin C: 2mgCalcium: 318mgIron: 4mg

Keyword Appetizer, Chili Cheese Dip, easy dip, snack