4-Ingredient Chili Cheese Dip

This 4-Ingredient Chili Cheese Dip is perfect on game day for dipping chips or pouring over hotdogs! Made with cream cheese and real shredded cheddar (no Velveeta!), this cheesy appetizer works in the slow cooker or Instant Pot!

Author: Project Meal Plan

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Servings: 12 servings

Calories: 153 kcal per serving

Ingredients

14 ounces - of your favorite chili
10 ounces - Rotel
8 ounces - cream cheese
2 cups - cheddar cheese

Instructions

Get it hot: Add the cans of chili, the rotel, and the cream cheese to the slow cooker. Set the slow cooker on HIGH for 90 minutes with the lid on.
Add the cheese: After 90 minutes, remove the lid and stir the cream cheese completely into the chili and rotel. Add the shredded cheddar cheese. Stir it around and put the lid back on for 15 more minutes until the cheese is completely melted.
Serve: To serve over a long period of time, leave the chili cheese dip in the slow cooker and set it to the “Keep Warm” option. To serve over a short amount of time, place the dip in a large serving bowl. Serve with tortilla chips or over hotdogs!
Get it hot: Add the cans of chili, the rotel, and the cream cheese to the Instant Pot liner. Set it to “Slow Cook” mode on HIGH for 90 minutes with the lid on (leave the pressure valve unsealed since we are not pressure cooking, or use the Instant Pot glass lid).
Add the cheese: After 90 minutes, remove the lid and stir the cream cheese completely into the chili and rotel. Add the shredded cheddar cheese. Stir it around and put the lid back on for 15 more minutes until the cheese is completely melted.
Serve: To serve over a long period of time, leave the chili cheese dip in the Instant Pot and set it to the “Keep Warm” function. To serve over a short amount of time, place the dip in a large serving bowl. Serve with tortilla chips or over hotdogs!

Nutrition