Easy Chili Cheese Dip
This easy chili cheese dip combines just cream cheese, canned chili, and shredded Mexican cheese for a hot, savory appetizer that bakes until bubbly. Perfect for game day gatherings or last-minute entertaining.
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This easy chili cheese dip combines just cream cheese, canned chili, and shredded Mexican cheese for a hot, savory appetizer that bakes until bubbly. Perfect for game day gatherings or last-minute entertaining.
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Preheat your oven to 350°F (175°C).
In a glass pie dish or similar baking dish, spread the softened cream cheese in an even layer.
Pour the can of chili over the cream cheese and spread it evenly.
Top the chili with the shredded cheese, covering the entire surface.
Bake for 20 minutes, or until the dip is hot and bubbly and the cheese is melted.
Serve immediately with corn chips for dipping.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 300°F oven or microwave until warm.
Yes. Assemble the dip in a baking dish, cover, and refrigerate up to 24 hours. Bake from cold, adding 5–10 extra minutes to the baking time.
Use canned chili con carne (with beans). If you prefer no beans, use chili without beans; both work equally well.
Yes, but drain excess liquid first so the dip doesn't become watery. Use about 1.5 cups cooked chili.
The dip is done when the cheese is fully melted and the edges are bubbly, usually 15–20 minutes at 350°F.
Tortilla chips, flour tortillas, crackers, or fresh vegetables all pair well. Corn chips are traditional and complement the flavors best.
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