Easy Chili Cheese Dip . . . this four ingredient dip comes together in minutes, and everyone loves it. It is perfect for parties, potlucks, and game night!
Are you still looking for an easy and tasty appetizer for the Superbowl this weekend? I’ve got the perfect recipe for you. This cheesy dip can be made at the last minute, and it is always a hit!
I got the recipe several years ago from my mom. She made it for New Years Eve, and it disappeared within a few minutes. It’s spicy, but not so spicy that the kids didn’t inhale it. We love it best with tortilla chips, but it’s also pretty tasty with crackers.
Just check out that cheesy goodness on the top. Oh my. With both cheddar and mozzarella cheese, it is extra stringy and delicious. Be still my cheese loving heart.
The cream cheese on the bottom is a perfect balance to the zesty chili and adds another level of flavor. I usually use light (or neufchatel) cream cheese because it’s easier to spread, but you can use whatever kind you prefer.
I have a 10 inch quiche pan that is just perfect for making this dip. It has straight edges so the ratio of cheese to chili is perfect all the way around. But you can also use a pie pan or even a square cake pan if you have to.
I think this dip tastes best baked in the oven, but you can just cook it in the microwave if you are in a big hurry. And if you have any leftovers, they are just perfect heated up in the microwave the next day.
If you love this Chili Cheese Dip, give these other appetizers a try:
- Bacon Cheese Dip
- Corn Dip Recipe
- Bacon Cheese Ball
- Pimento Cheese Ball
- Candied Pecans
- Cranberry Cheese Ball
- Ham and Cheese Pretzel Bites
- Best Fruit Dip
- Sausage Dip
Easy Chili Cheese Dip
Ingredients
- 1 8 oz pkg cream cheese softened (light works fine)
- 1 10.5 oz can chili with no beans
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Spread the cream cheese in the bottom of a 10″ round pan or pie tin.
- Spread chili over the top of the cream cheese. Sprinkle cheeses evenly over the chili.
- Bake at 350° for 15-20 minutes or till bubby and cheese is melted.
- (You can microwave for 3-4 minutes instead if you prefer.)
- Serve hot with tortilla chips.
Notes
Nutrition
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Thanks for the recipe.
You’re welcome!
Your list of ingredients doesn’t show the chili. It only lists the cheese and cream cheese.
I had to read the notes section to find out how much chili I will need. Making this for Thanksgiving 2023.
Hmm, maybe there was a temporary glitch? I can clearly see the can of chili in the recipe ingredients. It even links to the product at Walmart so people can see what it looks like if they aren’t sure.
Thank you so much! I used to have this all the time as a kid and forgot if the cream cheese went on top or bottom of the no bean… seriously, thank you for helping me bring a little nostalgia in my life 😉🥰
So happy to help you recreate a childhood memory! 🙂
I also added a can of Rotel diced tomatoes with green chilies (drained) in between the bean and shredded cheese and it was FANTASTIC!
came out super tasty.
Glad to hear it Bruce!
This looks so amazing. I will definitely try this over the next couple of days using some fresh scotch bonnet peppers I picked up at the local market this past weekend. I will let you know how it goes 🙂
I am always depend on dips when I have my tea time. I love spicy dip. It’s spicy rite???
It’s spicy, but not super spicy. You could definitely heat it up by adding a little cayenne pepper if you like. 🙂