Chili Cheese Dip

This easy 4 ingredient Chili Cheese Dip is the perfect appetizer for your next party or the big game!

5 from 7 votes

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Course: Appetizer

Cuisine: American

Prep Time: 5

Cook Time: 25

Servings: servings

Calories: 246kcal

Author: Dolly (Dash for Dinner)

Equipment

Medium baking dish 8" X 8" or 7.5" X 6"

Ingredients

▢ 8 ounces cream cheese brick style, softened
▢ ½ cup thick sour cream
▢ 15 ounce can of chili
▢ 1 ½ cups shredded Mexican blend cheese or cheese of choice

US Customary - Metric

Instructions

Preheat the oven to 400ºF and lightly spray a 2-quart baking dish with cooking spray.
Add the softened cream cheese and sour cream to a medium-sized bowl and blend with an electric mixer or silicone spatula until well combined and smooth.
Spread the cream cheese and sour cream mixture into the bottom of the prepared baking dish.
Add the full can of chili on top and spread it into an even layer.
Finally, sprinkle on 1 ½ cups of shredded cheese.
Bake in the preheated oven for 20-25 minutes, or until bubbly and hot, OR heat in the microwave for 2-4 minutes on high.
Serve with your choice of tortilla chips, corn chips, sliced veggies, etc.

Video

Notes

Microwave: Spread the cream cheese onto a shallow microwave-safe plate or baking dish (Pyrex 8X8). Then top with the chili and cheese. Microwave on high for 2-4 minutes.

Slow Cooker: Lightly spray the inside of a 4 quart slow cooker with cooking spray. Spread the cream cheese and sour cream layer into the bottom of the crock, then top with the chili layer and the shredded cheese layer. Cook on "high" for 2 hours, or on "low" for 3-4 hours.

What to serve with Chili Cheese Dip: Tortilla chips, corn chips, pita chips, celery sticks, mini peppers, toasted baguette slices, low carb chips, etc.

Make ahead: Assemble the dip and cover it tightly with plastic wrap. Store in the fridge for up to 1 day. If baking in the oven, add the cold dish to a cold oven, then set the heat. Once the oven comes to temperature, start the cooking time.

Storage: Allow the dip to cool completely, then cover tightly and place in the fridge. Store leftovers for 1-2 days, reheating in the microwave in 1-minute intervals until heated through.

Nutrition