Chili Cheese Dip

Quick and creamy Chili Cheese Dip loaded with bold chili, freshly shredded cheese, salsa and cream cheese. Use your favorite homemade chili recipe, like our popular Smoked Chili, or your favorite store bought canned chili.

Course Appetizer

Cuisine American

Keyword Chili, Cream Cheese, Queso

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 337kcal

Author Darcey Olson

Ingredients

USING CANNED CHILI

2 cans Canned Chili (14 oz each)
2 cups Freshly Shredded Cheddar Cheese *Note 1
4 oz Full-fat Cream Cheese, Cubed
¼ cup Salsa

USING HOMEMADE CHILI

1 lb Ground Beef
½ cup Diced Onion
2 tsp Minced Garlic
1 tsp Cumin
1 tsp Chili Powder
½ tsp Salt
¼ tsp Paprika
1 can Diced Tomatoes (14.5 oz)
½ cup Beef Broth
⅓ cup Tomato Paste
1 tsp Worcestershire Sauce
2 cups Freshly Shredded Cheddar Cheese *Note 1
4 oz Full-fat Cream Cheese, Cubed
¼ cup Salsa

Instructions

USING CANNED CHILI

Add the chili, cheese, cream cheese and salsa to a medium saucepan and stir to combine. Turn the heat on LOW (*Note 2), stirring often.
Continue to stir and heat for about 15 minutes, until the cheese is fully melted and the chili is warm throughout.
Serve immediately or transfer to a Crockpot set to warm.

USING HOMEMADE CHILI

Pre-heat a medium skillet or saucepan over medium-high heat.
Add the ground beef and cook until browned (approx. 8-10 minutes), using a wooden spoon to break into small crumbles as it cooks.
Push the ground beef to one side of the pan and add the onions to the other. Cook until the onions are softened 5-6 minutes. Add the garlic to the onions and cook about 30 seconds, until fragrant.
Stir in the chili powder, cumin, paprika and salt and cook for 1 minute.
Stir in the diced tomatoes, beef broth, tomato paste and Worcestershire Sauce. Let simmer, stirring occasionally, until thickened (approx. 15 minutes).
Remove from the heat and let the chili cool down for 10 minutes before proceeding to the next step (to help ensure the cheese doesn't become gritty.)
Add the cheese, cream cheese and salsa to the chili and stir to combine. Turn the heat on LOW (*Note 2), stirring often.
Continue to stir and heat for about 7-8 minutes, until the cheese is fully melted and the chili is warm throughout.
Serve immediately or transfer to a Crockpot set to warm.

Notes

Note 1 - You must shred the cheese! Do not buy pre-shredded cheese as it’s coated in cellulose, which prevents it from melting. Break out your cheese grater and get to shredding.

Note 2 - Freshly grated cheese can, and will, become gritty if heated too quickly. So when we call out low heat, STICK TO LOW HEAT.

Nutritional information is just an estimate and is calculated using our homemade chili.

Nutrition