Cream Cheese Chili Dip

A warm, creamy, cheesy chili dip made with three main ingredients and baked until bubbling. It serves about eight and is perfect with tortilla chips, corn chips, or crackers.

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Prep Time 5

Cook Time 20

Total Time 30

Servings: 8 servings

Ingredients Method Notes

Ingredients

Main Ingredients

1 8-ounce package Plain cream cheese, softened
1 15-ounce can Chili, preferably without beans
1 cup Shredded cheddar cheese

For Serving

As needed Tortilla chips, corn chips, or crackers

Optional Additions

2 tablespoons Sliced green onions
1-2 tablespoons Diced jalapenos
2 tablespoons Sour cream
1 small can Diced green chiles
1/4 teaspoon Chili powder or smoked paprika

Method

Step-by-Step

Heat the oven to 350°F (175°C). Soften the cream cheese completely so it spreads easily and does not leave cold lumps in the finished dip.
Spread the softened cream cheese evenly across the bottom of a small baking dish, pie plate, or 8-inch square dish.
Spoon the canned chili over the cream cheese and gently spread it into an even layer. If the chili has visible excess liquid, drain it first for a thicker dip.
Sprinkle the shredded cheddar evenly over the chili. Bake uncovered for 20–25 minutes, until the cheese has melted and the dip is hot and bubbling around the edges.
Let the dip rest for about 5 minutes before serving. Add green onions, jalapenos, sour cream, green chiles, chili powder, or smoked paprika if desired, then serve warm with chips or crackers.

Notes

Shred cheddar from a cheese block when possible because it melts more smoothly than many pre-shredded varieties. For a thicker dip, use chili without beans and drain excess liquid; for a heartier version, use chili with beans or add browned ground beef. For a slow-cooker method, place the cream cheese, chili, and cheddar in a small slow cooker and heat on LOW for 1–2 hours, stirring once or twice, then hold on WARM.