- VE
- LC
Chili Cheese Cream Cheese Dip
This 3-ingredient dip is ready in 15 minutes. Canned chili is combined with a block of cream cheese and shredded cheddar cheese for the ultimate in creamy, cheesy appetizers. Serve this with tortilla chips for game day or stir it up in an instant for last-minute holiday or everyday entertaining. You can add a little extra chili powder for additional heat, depending on the heat level of your canned chili of choice. I used a vegetarian canned chili to make it friendly for my dietary preferences.
Ingredients
Instructions
- Step 1
Warm a large skillet over medium to medium-high heat.
- Step 2
Cut the cream cheese into cubes and add it to the skillet along with the can of chili. Stir occasionally as the cream cheese melts, cooking for 3 to 4 minutes.
- Step 3
Reduce the heat to low and stir in the shredded cheddar cheese, reserving 2 to 3 tablespoons for topping, if desired.
- Step 4
Continue stirring until the cheese is fully melted and the dip is smooth. Taste and add chili powder, if you’d like extra heat. Once the dip begins to bubble gently, remove it from the heat.
- Step 5
Transfer the dip to a serving dish and sprinkle with the reserved cheddar and chopped green onions. Serve warm with tortilla chips.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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