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3 Ingredient Chili Cheese Dip Recipe (Crock pot)

My 3-Ingredient Chili Cheese Dip Recipe is gooey, salty, savory, and perfect for dipping because it's made in the crock pot! It’s a wonder how just three simple ingredients make such a delicious and irresistible dip. Use leftover chili or canned chili and make it even easier.

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 16 servings
Calories: 84 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 3 cups chili about 2 15.5 ounce cans of your favorite chili, or great for leftover chili
  • 16 ounces cream cheese cut into 1 inch cubes
  • 2-2 1/2 cups cheddar cheese I used white sharp cheddar, use your favorite. Colby Jack, Pepper Jack, Mild Cheddar
Optional Topping
  • 1/2 cup mozzarella cheese shredded

Instructions

    Cup of Yum
  1. Cut cream cheese into 1-inch cubes and place in the bottom of a small (6 quart or smaller) crockpot. Pour chili over the top, cover and cook on LOW for 1 hour, stirring halfway through. All slow cookers heat a little differently, on your crockpot you might need a little more time, but shouldn't take any longer than 2 hours on LOW. Mine was bubbling after 1 hour.
  2. During the last 15 minutes of cooking, stir in the shredded cheese, reserving ½-¼ cup to melt on top. Serve immediately.
  3. If more melty cheese is desired, transfer to baking dish or 2 quart casserole dish, sprinkle shredded mozzarella or your favorite cheese on top and broil 1-3 minutes (watch carefully) until bubbly and golden, serve immediately.
Oven Baked Chili Cheese Dip
    Cup of Yum
  1. Preheat oven to 350 degrees and spray a deep dish pie plate or 2 quart casserole dish with spray oil.
  2. Soften the cream cheese and spread evenly in the bottom of the baking dish, using the back of a spoon or spatula. Pour chili evenly over the top, then top with shredded cheese. Bake 20-25 minutes until hot and bubbly. Serve immediately.
Serve with
  1. Ideas for what to serve with 3 ingredient chili cheese dip; pretzel rods, Fritos Scoops, or regular Fritos, tortilla chips, pita chips, carrot chips, cucumber wheels, sliced peppers. Serve over hot dogs (like a chili cheese dog) or with hot French bread or crostini.

Notes

  • Storage
  • Refrigerator | Store in airtight container in fridge for about 3-5 days.
  • Freezer | Cool dip completely and seal it in an air-tight freezer container. Then thaw, heat, stir well and serve!
  • Make Ahead - Prep up to 2 days before, adding a few minutes to your cook time. Keep stored in airtight container or well-covered in fridge.
  • Reheating Leftover Chili Cheese Dip | Reheat in the microwave, start with 45 second bursts until it's hot and bubbly. Or place in a 300 degree oven, covered with foil for 20 minutes removing the foil for the last 5 minutes or so.
  • Variations
  • Personalize with Mix-ins | Add pickled jalapeños, roasted red peppers, or green chiles to this dip recipe. You can add them to the cream cheese, sprinkle them on top, or incorporate them throughout the entire mixture.
  • Add More Flavor | Add taco seasoning or chili powder to the cream cheese or use flavored cream cheese, like jalapeño or onions and chives.
  • Turn Up the Heat | Use your favorite brand of spicy chili for a little kick!
  • Add Protein | Use some browned and drained ground beef to boost the protein and make the dip heartier.

Nutrition Information

Serving 1serving Calories 84kcal (4%) Carbohydrates 3g (1%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Cholesterol 18mg (6%) Sodium 118mg (5%) Potassium 104mg (3%) Fiber 0.4g (2%) Sugar 2g (4%) Vitamin A 446IU (9%) Vitamin C 40mg (44%) Calcium 129mg (13%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 84

% Daily Value*

Serving 1serving
Calories 84kcal 4%
Carbohydrates 3g 1%
Protein 5g 10%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1g 5%
Cholesterol 18mg 6%
Sodium 118mg 5%
Potassium 104mg 2%
Fiber 0.4g 2%
Sugar 2g 4%
Vitamin A 446IU 9%
Vitamin C 40mg 44%
Calcium 129mg 13%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.