This Easy Chili Cheese Dip was my grandma’s staple recipe. It has been at our family functions for too many years to even count!
Made with just chili, cream cheese, salsa, and shredded cheese, this cheesy dip is great for game day, potlucks, and family gatherings.
Chili Cheese Dip
You cannot go wrong with my grandma’s Chili Cheese Dip recipe! We make it for every family occasion.
Our recipe only needs 4 ingredients and is ready in less than 20 minutes! The creamy melted cheese, salsa, and a little chili kick make this the perfect appetizer for your next party or tailgate! Serve it alongside some crisp tortilla chips or fresh veggies!
Ingredients Notes
- Canned chili without beans: I used Wolf brand chili for the base of this dip, but feel free to use your favorite vegetarian or meat-based store-bought brand. I also really love Hormel Chili with no beans for this recipe. You can substitute canned homestyle chili, canned chili with beans, or even use canned chili dog chili instead. You can also make this appetizer with homemade chili if you have a recipe you love.
- Chunky salsa: Salsa provides a balance of sweetness, acidity, and a bit of heat, depending on your desired spiciness. Pace brand salsa is a popular choice because it has a range of heat levels.
- Cream cheese: This creamy binder helps to thicken the dip and provide a smooth texture. Make sure your cream cheese is softened to room temperature before mixing it in. I don’t recommend using low-fat or nonfat cream cheese – regular, full-fat cream cheese makes this dip much richer.
- Freshly shredded mild cheddar cheese and pepper jack cheese: Try to avoid buying pre-shredded cheese. While it may be convenient, block cheese melts much smoother and tastes much better!
See the recipe card for full information on ingredients and quantities.
How to Make Chili Cheese Dip On The Stovetop
- Start Stirring: Stir together the chili and salsa on the stovetop until completely combined and heated through. Add in the cream cheese cubes and keep stirring until melted.
- Add Shredded Cheese: Stir in the cheddar cheese until melted then stir in the pepper jack cheese.
- Top: Remove from the heat and top with the more cheddar cheese and a sprinkle of chopped cilantro.
- Serve: Serve hot with corn chips or your favorite foods for dipping.
How to Make Chili Cheese Dip In The Crockpot
To make crockpot chili cheese dip, add all of the ingredients to the slow cooker and stir well to combine. Cover and cook the mixture on low heat for 1-2 hours or until the cheese is fully melted and the dip is heated through. Stir occasionally to ensure even melting and prevent sticking. Sprinkle with cheese and serve the chili cheese dip warm directly from the crockpot. You can keep the crockpot in a warm setting while serving to maintain the temperature of the dip.
Serving Suggestions
Chili dip recipes are perfect for parties, game days, or any occasion where you want to make a crowd-pleasing appetizer with minimal effort. It tastes great on top of tacos, hot dogs, nachos, french fries, tortilla chips, piled into baked potatoes, or simply eaten straight from the spoon.
Grab A Garnish: For a pretty presentation, you can garnish your chili dip with sour cream, freshly chopped cilantro, or chopped green onions before serving.
Serve With Scoopables: Fritos Scoops, tortilla chips, bread sticks, pita chips, bagel chips, and crackers are great for scooping and dipping. You can also serve your dip with fresh vegetables, like celery sticks, carrots, or bell pepper slices.
Tips & Variations
- Make With Meat: You can add cooked ground beef, cooked ground chicken, or cooked ground turkey to the chili mixture. Just make sure to add the cooked meat to the chili before adding the cheeses.
- Serve It Spicier: To make your chili dip a little spicier, you can mix in some hot sauce or chili powder or sprinkle some diced jalapeno peppers on top.
- Revise With Rotel: You can add canned chili to my Rotel cheese dip to make a convenient Rotel chili cheese dip or swap the salsa for a can of Rotel tomatoes.
How To Soften Cream Cheese
The best way to soften your cream cheese is by keeping it in the package for a few hours at room temperature. However, you can carefully heat it up in the microwave (be sure to remove the wrapper first!) in increments of 20 seconds at a lower power. If you don’t soften your cream cheese, your dip will come out lumpy.
Proper Storage
- To Store: Store leftover chili cheese dip covered in the refrigerator for up to 2 days.
- To Reheat: Reheat on the stovetop or in the microwave, stirring occasionally until heated through. Add a splash of milk or cream if the dip has thickened too much during storage.
Other Easy Dip Recipes
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Chili Cheese Dip
Ingredients
- 30 ounces (or 425g) canned chili, no beans (I used Wolf brand chili but you can use your favorite brand)
- ½ cup chunky salsa (the heat level of salsa is up to you, and I used Pace brand salsa)
- 4 ounces cream cheese softened and cubed
- 2½ cups freshly shredded mild cheddar cheese (divided 2 cups for the body of the dip and ½ cup for garnish)
- 1 cup freshly shredded pepper jack cheese
- 2 tablespoons freshly chopped cilantro (optional garnish)
Instructions
- Add both cans of chili to a 4-5 quart saucepan over medium heat, stirring constantly.30 ounces (or 425g) canned chili, no beans
- Stir in the chunky salsa and continue stirring often until the chili and salsa are completely combined and heated through. About 5-8 minutes.½ cup chunky salsa
- Keep the stovetop heat on medium, and add in the softened cubed cream cheese. Keep stirring constantly until the cream cheese has melted into the chili. (You can mash the cubes of cream cheese while stirring to help the incorporation process).4 ounces cream cheese
- Next stir in the 2 cups freshly shredded cheddar cheese, stirring constantly until the cheddar cheese has melted.2½ cups freshly shredded mild cheddar cheese
- Finally stir in the shredded pepper jack cheese. Remove from the heat. Top with the remaining ½ cup of cheddar cheese and sprinkle with the chopped cilantro. Serve immediately with corn chips. Cover and chill in the refrigerator for up to 2 days.1 cup freshly shredded pepper jack cheese, 2 tablespoons freshly chopped cilantro
Jenn’s Notes
- To Store: Store leftover chili cheese dip covered in the refrigerator for up to 2 days.
- To Reheat: Reheat on the stovetop or in the microwave, stirring occasionally until heated through. Add a splash of milk or cream if the dip has thickened too much during storage.
- Make With Meat: You can add cooked ground beef, cooked ground chicken, or cooked ground turkey to the chili mixture. Just make sure to add the cooked meat to the chili before adding the cheeses.
- Serve It Spicier: If you want to make your chili dip a little spicier, you can mix in some hot sauce or chili powder or sprinkle some diced jalapeno peppers on top.
- Revise With Rotel: You can add canned chili to my Rotel cheese dip to make a convenient Rotel chili cheese dip or swap the salsa for a can of Rotel tomatoes.
I like
Love chili cheese Dip
I love your recipes
There were only 2 of us, and STILL not enough dip!