Easy Chili Cheese Dip

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

Yield: 12 servings

Easy Chili Cheese Dip

Print

Easy chili cheese dip with two types of cheese is a perfect appetizer for any party.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 8oz pkg cream cheese, softened (light works fine)
• 1 can chili with no beans
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese

Instructions

1. Spread the cream cheese in the bottom of a 10" round pan or pie tin.
2. Spread chili over the top of the cream cheese. Sprinkle cheeses evenly over the chili.
3. 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

-Different brands of no-bean chili are different sizes. Anything from 10-15 ounces will work.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 193Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 407mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 9g