Chili Cheese Dip
User Reviews
5
Chili Cheese Dip
Description
Chili Cheese Dip is made by heating chili (homemade or canned), cream cheese cubes, shredded pepperjack and cheddar cheeses, and salsa together until melted and combined into a smooth, bubbly dip. It can be prepared on the stovetop or slowly warmed in a crockpot, allowing the flavors to meld and the cheeses to melt evenly.
The combination offers spicy and savory notes from the chili with creamy, melty texture provided by the cheese blend. The salsa adds acidity and brightness. This dip pairs well with tortilla chips, pita bread, artisan bread cubes, cornbread, or fresh vegetables like sliced bell peppers, carrots, celery, and cucumber. It can also be served with potato wedges for a filling snack or appetizer.
Make-ahead capability is a strong feature; the dip can be prepared 1-2 days in advance and reheated. Leftovers keep refrigerated for several days and can be frozen for months, thawing overnight before reheating. The recipe offers versatility for casual gatherings or as a comforting snack.
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 cheese I use pepperjack and sharp cheddar (226g, shredded
- 1/4 cup salsa (60g)
- cayenne pepper , optional, for heat
Instructions
To Make in a Saucepan:
- Place all ingredients in a medium saucepan over medium-low heat.
- Cook, stirring constantly, until all ingredients are thoroughly combined and the cheese is bubbly, about 5 minutes. Serve with tortilla chips, bread cubes or vegetables.
For Crockpot Chili Cheese Dip:
- Spray the bottom of your slow cooker with non-stick cooking spray (or use a liner). Place cream cheese cubes in the slow cooker. Smoother them with chili, then salsa, then the cheddar cheese.
- Cook on LOW for 1-3 hours. Stir and serve.
Notes
- Make the dip up to two days ahead, store in an airtight container, and reheat slowly on the stovetop.
- Store any leftovers refrigerated for 3-4 days for best quality.
- Freeze cooled dip in freezer-safe containers for 2-3 months; thaw overnight in the fridge before reheating gently.
- Serve with a variety of dippers: tortilla chips, pita, artisan bread, cornbread, breadsticks, or fresh vegetables like bell peppers and celery.
- Choose chili seasoning to taste or spice level, adding cayenne optionally for extra heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 16g | 32% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 73mg | 24% |
| Sodium | 914mg | 38% |
| Potassium | 474mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 911IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 318mg | 32% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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