4-Ingredient Chili Cheese Dip
This 4-ingredient chili cheese dip combines softened cream cheese, canned beanless chili, green chiles, and shredded Mexican blend cheese in one bubbly, crowd-pleasing appetizer that bakes until hot and dippable.
This 4-ingredient chili cheese dip combines softened cream cheese, canned beanless chili, green chiles, and shredded Mexican blend cheese in one bubbly, crowd-pleasing appetizer that bakes until hot and dippable.
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Preheat your oven to 350°F (175°C).
In a baking dish, spread the room temperature cream cheese in an even layer across the bottom.
Pour the can of beanless chili over the cream cheese and spread it into an even layer.
Top the chili with the can of chopped green chiles, spreading them evenly.
Sprinkle the shredded Mexican blend cheese over the top, covering the entire surface.
Bake for about 45 minutes, or until the dip is hot and bubbly and the cheese is melted and slightly browned.
Let cool slightly before serving with tortilla chips.
Store leftovers covered in the refrigerator up to 3 days; reheat in a 325°F oven until warmed through or microwave in 30-second intervals.
Use canned beanless chili (often labeled as chili without beans). Avoid chili with beans unless you prefer that texture; drain excess liquid if the chili is very wet.
Yes. Use 1 cup roasted fresh green chiles, drained and chopped. Poblanos or Hatch chiles work well.
Bake until the cream cheese layer is heated through and the top cheese is melted and lightly golden, usually 15–20 minutes at 350°F.
Serve with tortilla chips, crackers, or sliced vegetables for dipping.
