Chili Cheese Dip Recipe

If you need a quick party appetizer that everyone will crowd around, this easy Chili Cheese Dip delivers every time. It is warm, ultra cheesy, and packed with bold flavor, yet it comes together in just 10 minutes with only four simple ingredients.

All you need is chili, shredded cheese, cream cheese, and salsa. The combination creates a creamy, melty dip with just the right balance of richness and spice. It is the kind of comfort food that feels indulgent but takes almost no effort.

You can make it on the stovetop for a fast fix or keep it warm in the slow cooker for parties, game days, or holiday gatherings. Either way, it stays smooth and scoopable for hours.

This is the ultimate lazy appetizer in the best possible way. Minimal prep, maximum flavor, and guaranteed to disappear fast once the chips hit the table.

Chili Cheese Dip

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If you need a quick party appetizer that everyone will crowd around, this easy Chili Cheese Dip delivers every time. It is warm, ultra cheesy, and packed with bold flavor, yet it comes together in just 10 minutes with only four simple ingredients.

Prep Time 2 minutes

Cook Time 8 minutes

Total Time 8 minutes

Ingredients

• 2 1/2 cups chili, homemade, or 2 (14 oz cans) store-bought (625g)
• 4 ounces cream cheese, cut into cubes (113g)
• 2 cups shredded cheese, I use pepperjack and sharp cheddar (226g)
• 1/4 cup salsa, (60g)
• 1/4 cup salsa, (60g)
• cayenne pepper or hot sauce, optional, for heat
• cayenne pepper or hot sauce, optional, for heat

Instructions

1. Add all ingredients to a medium saucepan set over medium-low heat. Cook, stirring constantly, until everything is fully combined and the cheese is melted and bubbly, about 5 minutes.
2. (2½ cups chili, 4 ounces cream cheese, 2 cups shredded cheese, ¼ cup salsa, plus cayenne pepper or hot sauce to taste.)
3. Serve warm with tortilla chips, bread cubes, or fresh vegetables. It’s also great spooned over chili dogs, nachos, or baked potatoes.

Crockpot Chili Cheese Dip

1. Lightly coat the inside of your slow cooker with nonstick cooking spray (or use a liner). Add the cubed cream cheese first, then spread the chili over the top. Add the salsa, followed by the shredded cheddar cheese.
2. Cover and cook on LOW for 1–3 hours, stirring occasionally, until melted and smooth. Stir well before serving.

Notes

• Make Ahead:
  Chili cheese dip can be prepared 1–2 days in advance and stored covered in the refrigerator until ready to serve.

• Freezing:
  Transfer the dip to a freezer-safe container and freeze for up to 2–3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop until warmed through.

• Slow Cooker Method:
  Lightly coat the bottom of the slow cooker with nonstick cooking spray or use a liner. Add the cubed cream cheese first, then layer the chili on top, followed by the salsa and shredded cheddar cheese. Cover and cook on LOW for 1–3 hours. Stir well before serving.

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