Description
A quick and cheesy crowd-pleaser, this Chili Cheese Dip combines chili, cream cheese, and melty shredded cheese with a kick of salsa. Perfect for game day, parties, or an easy appetizer.
Ingredients
- 2 ½ cups chili (homemade or 2 cans, 14 oz each) – 625 g
- 4 oz (113 g) cream cheese, cut into cubes
- 2 cups shredded cheese (pepper jack and sharp cheddar recommended) – 226 g
- ¼ cup salsa – 60 g
- Cayenne pepper or hot sauce (optional, for extra heat)
Instructions
1. Stovetop Method:
2. In a medium saucepan over medium-low heat, combine chili, cream cheese, shredded cheese, and salsa.
3. Stir constantly until all ingredients are melted, smooth, and bubbly, about 5 minutes.
4. Add cayenne or hot sauce if desired for additional spice.
5. Serve warm with tortilla chips, bread cubes, or vegetables.
6.
7. Slow Cooker Method:
8. Lightly spray the bottom of a slow cooker with non-stick cooking spray or use a liner.
9. Layer cream cheese cubes in the bottom, followed by chili, salsa, and shredded cheese.
10. Cook on LOW for 1–3 hours until fully melted, stirring once or twice before serving.
Notes
This dip can be made ahead and kept warm in a slow cooker for serving.
Try it over baked potatoes, hot dogs, or fries for a delicious twist.
For a spicier version, use hot salsa or spicy chili.
Store leftovers in an airtight container for up to 3 days and reheat gently on the stovetop or microwave.