It’s so much better to munch on chips when you have cheesy chili appetizers on hand. Instead of buying dips though, I made my own chili cheese dip with cream cheese, canned chili, shredded cheese, diced tomatoes and green onions. These four ingredients were perfectly delicious and cheesy when served warm. Its thick, smooth, and creamy consistency is all thanks to the cream cheese.
My chili cheese dip recipe is so easy to make. You don’t need any fancy equipment like a slow cooker or a crock pot to make this delicious chili dip. All you need is a microwave! And, honestly, it tasted just as good and cheesy as the ones I’ve had before. I prepared mine on a microwave-safe dish and then layered out each ingredient. Starting with the cream cheese then followed by the chili, shredded cheese, and diced vegetables on top.
You can substitute sour cream for cream cheese in this recipe. Or add both of them for a much creamier and thicker dip. Enjoy the subtle tang of the cream cheese as it blends with the taste of the chili and Mexican cheese. Remember to use canned chili without beans. You can try using Hormel chili or another brand of your choice, but just make sure not to go for anything with beans.
I enjoyed making this chili cream cheese dip since I could adjust the spice level the way I wanted. I added a bit of hot sauce on top. You can also add or mix in other spicy ingredients like habanero chilies or jalapeños. Either way, this chili cheese dip will taste delicious especially when paired with or crackers.
Aside from the spiciness, you can also have fun with the cheese and toppings! I used Mexican cheese to give the chili dip that subtle authentic Tex-Mex flavor, and then garnished it with tomatoes and green onions. The next time I made these, I experimented with shredded cheddar cheese, Velveeta cheese, and pepper jack cheese. I also changed my toppings to sliced olives with a bit of cilantro. You can tell that I’ve made this recipe so many times. I couldn’t help it – it’s such an addicting and appetizing chili cheese dip to make!
This chili cheese dip also keeps well in the fridge. I stored mine in an airtight container and then stored it in the fridge. It lasts for up to 4 days which makes it a good go-to dip for my chips. I reheat mine on the stove top and add more cheese so that it’s creamy and cheesy once again.
How To Make Chili Cheese Dip
The spiciness of the chili really brings out the richness of cream cheese in this homemade chili cheese dip recipe- the perfect accompaniment to chips.
- 8ozcream cheese
- 15ozchili,canned without beans
- 1½cupMexican Cheese Blend,shredded
- tomatoes and green onions,garnish
Use a microwave safe dish and spread the cream cheese over the bottom.
Spread a layer of chili over the cream cheese.
Top with the shredded cheese.
Microwave for 5 minutes or until the cheese melts.
Garnish with tomatoes and green onions.
- Calories: 171.56kcal
- Fat: 14.65g
- Saturated Fat: 8.24g
- Trans Fat: 0.23g
- Monounsaturated Fat: 3.63g
- Polyunsaturated Fat: 0.70g
- Carbohydrates: 4.04g
- Fiber: 1.57g
- Sugar: 2.41g
- Protein: 6.84g
- Cholesterol: 45.14mg
- Sodium: 214.55mg
- Calcium: 160.55mg
- Potassium: 176.04mg
- Iron: 0.48mg
- Vitamin A: 155.07µg
- Vitamin C: 19.09mg
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