3 Ingredient Chili Cheese Dip is so easy to make and a great appetizer or party snack. It’s a combination of cream cheese, cheddar, and chili that is baked and served hot. It’s creamy, hearty, and super cheesy.
If you are looking for easy dip recipes, this chili cheese dip recipe is for you. It’s so simple to make with just three ingredients.
I love to make hot dips for game day parties or when we have friends and family over, and this one is one of the easiest. It takes just minutes to prep, and then it goes into the oven.
It’s delicious and so easy – you only need three ingredients! Everyone will love to scoop up this warm cream cheese chili dip with tortilla chips.
Table of Contents
- Softened cream cheese
- Canned chili
- Shredded cheddar cheese
How to Make Chili Cheese Dip
Combine the cream cheese and chili in a medium bowl. Don’t worry if the cream cheese is not thoroughly mixed with the chili – it’s okay to have some chunks of the cheese.
Stir in half of the shredded cheese and then spread the mixture in a 9” pie pan. Sprinkle the rest of the cheese over the top.
Bake the chili cheese dip for 10 to 15 minutes at 375°F or until the cheese is melted and the dip is hot.
Any canned chili will work for this recipe. We like to use turkey chili.
It’s important to use softened cream cheese. If you use cold cream cheese, it will be difficult to mix it with the chili, so remember to leave it out at room temperature for at least 30 minutes or so.
You can swap the cheddar cheese for Monterey Jack, pepper jack, or a blend of shredded Mexican cheese. Or do a mix.
Feel free to add even more shredded cheese on top to make it extra cheesy.
You can serve the chili cheese dip as is or add a garnish like chopped cilantro or sliced green onions.
Yes, but make sure it’s thick. If you use a thin chili, it will make your dip runnier. Leftover homemade chili would work best because it thickens as it sits in the refrigerator.
We love it with tortilla chips, but you can use other chips or crackers that you like. You can also serve it with flour tortillas.
Yes, you can assemble the dip and cover it with plastic wrap. Keep it in the refrigerator for up to two days. You may need to add a few minutes to the baking time if it goes into the oven cold.
Leftover chili cheese dip will keep in the refrigerator for three to four days. You can reheat it on the stove in a saucepan or a bowl in the microwave.
Add this easy warm dip to your next party or game day get-together, and I know everyone will love it. It’s always one of the first dips to disappear when we make it – I think you’ll really enjoy it.
More Warm Dips You’ll Love to Make
Chili Cheese Dip Recipe
- 8- ounce package cream cheese softened
- 1 15 ounce can Turkey Chili Any Chili will work
- 2 cups cheddar cheese shredded
- Preheat oven to 375°F
- In a medium sized bowl combine chili and cream cheese into a chunky mixture. Stir in half of the cheddar cheese.
- In a 9-inch pie plate, spread the chili mixture into an even layer. Add the remaining cheese on top (you can add more cheese if you want it cheesier)
- Bake 10-15 minutes or until cheese is melted and dip is hot. Serve with Tortilla chips. Add hot sauce if you want it spicier.
Chili Cheese Dip is the perfect combination of cream cheese, cheddar, and chili that is baked and served hot. Serve it at your next get together with tortilla chips or warm soft tortillas!