In need of an appetizer that everyone will love, without much time or effort required? This Chili Cheese Dip with Cream Cheese is it! It’s made with just 3 ingredients – cream cheese, canned chili, and shredded cheese. Pop it in the oven, microwave, or slow cooker, and it’ll be ready in minutes.
Next to buffalo chicken dip, this chili cheese dip with cream cheese is one of my most requested savory dip recipes. It turns three basic ingredients into an irresistibly cheesy and flavorful dip in just 20 minutes. (Or even less time, if you prepare it in the microwave!) It’s one of those dips that disappears quickly at any gathering, whether it’s a holiday party or game day, and just as quickly if I make it just for us. I don’t think there’s ever been leftovers!
Why You’ll Love This Chili Cheese Dip Recipe
- Unbelievably easy. Chili cheese dip with cream cheese is one of the easiest dips I’ve ever made. There’s no mixing, chopping, or combining of ingredients – just layering them in the pan!
- 3 ways to make it. This dip can be made in the oven, in the microwave, or in the slow cooker! I regularly make it all three ways, depending on how much time I have and whether it’s just for us, or for a party. Instructions for all three methods are included below!
- Great for parties. As I mentioned above, chili cheese dip is one of the appetizers I get asked to make the most. It’s so cheesy and so flavorful! If I’m hosting a big group, I often double the recipe because it disappears so quickly.
Key Ingredients
Here’s an overview of the three ingredients in this recipe. Scroll down to the recipe card below for the exact measurements.
- Cream cheese – I recommend a full-fat block of cream cheese. It should be softened so there are no lumps in the dip and it’s easy to spread.
- Chili – A can of chili with no beans is my shortcut way to making this dip. Feel free to use leftover homemade chili if you have some. You can also use chili with beans, I just prefer the texture without the beans (and it seems more popular with guests, too).
- Shredded cheese – I used Colby Jack. Monterrey Jack, pepper jack, a Mexican blend, and cheddar also work.
- Toppings – Chopped cilantro, diced tomatoes, and sliced jalapenos can all be added as toppings if desired.
- Tortilla chips – For serving. Corn chips are also great!
How To Make Chili Cheese Dip with Cream Cheese
Ready to see just how easy this dip is to make?! The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 375F.
- Assemble. Spread the softened cream cheese across the bottom of the dish. Pour the chili on top in an even layer. Top with the shredded cheese.
- Bake. Bake for 12-15 minutes. The cheese should be melted and bubbly.
- Add the toppings. Let the dip cool for a few minutes. Top with cilantro, tomatoes, or jalapenos as desired.
- Enjoy. Serve the chili cheese dip warm with tortilla chips or corn chips.
Make in the Microwave or Slow Cooker
One thing I love about this chili cheese dip with cream cheese is that it can be made in the microwave and the slow cooker, too! Here’s how:
- In the microwave: Simply layer the ingredients in a microwave-safe dish. Heat in 30-second intervals until the cheese is melted and the dip is warmed through. This is often what we do when we’re just making it for us at home.
- In the slow cooker: Layer the ingredients in a small slow cooker. Cook on low for 1-2 hours, until hot and melted. I like to do this and keep it on the “warm” setting for parties.
Recipe Tips & Variations
Since this chili cheese dip recipe is so easy, I don’t have a ton of tips for you! But here are a few things to consider:
- Kick up the heat. Add a pinch of cayenne pepper or a few dashes of hot sauce to the chili layer for extra heat.
- Use leftover chili. Leftover hot dog chili or even regular homemade chili works great in this recipe. It’s a fun way to use up the leftovers, especially if you don’t have enough for a full meal.
- Soften the cream cheese. Either leave the cream cheese out on the counter for an hour or so, or pop it in the microwave in 30-second intervals. It needs to be soft enough to easily spread in the bottom of the pan, with as few lumps as possible.
- Add some salsa. For added flavor and variety, add a layer of your favorite salsa between the cream cheese and chili.
What To Serve It With
The most important this is to serve this chili cheese dip warm! That way, it’s soft and easily dippable.
For dipping, tortilla chips and corn chips are my go-to. The salty, crunchy combination with the gooey, creamy dip is perfect. Crostini is also great for scooping it up.
Fresh veggie sticks, like celery, carrots, and peppers, are good too. If I’m serving this at a party, I’ll often offer a few different options so everyone can pick.
How To Store & Reheat Leftovers
- Fridge. Store leftover chili cheese dip in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in 30-second intervals.
Chili Cheese Dip with Cream Cheese
Ingredients
- 8 ounces cream cheese softened
- 15 ounces chili with no beans
- 1 cup shredded Colby Jack cheese
Optional Toppings/Garnishes:
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
For Serving:
- Tortilla chips or corn chips
Instructions
- Preheat your oven to 375°F (190°C).
- Spread the softened cream cheese evenly across the bottom of an oven-safe dish or cast iron skillet.
- Pour the chili over the cream cheese layer and spread it out evenly.
- Sprinkle the shredded Colby Jack cheese evenly over the top of the chili layer.
- Bake for 12-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Add optional toppings like chopped cilantro, diced tomatoes, or sliced jalapeños, if desired.
- Serve warm with tortilla chips or corn chips for dipping. Enjoy!
Last Step:
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