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.

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 8 servings

Calories: 217 kcal per serving

Ingredients

8 ounces - cream cheese
15 ounces - vegetarian chili
8 ounces - mild cheddar cheese
Chili powder
green onions

Instructions

Warm a large skillet over medium to medium-high heat.
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.
Reduce the heat to low and stir in the shredded cheddar cheese, reserving 2 to 3 tablespoons for topping, if desired.
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.
Transfer the dip to a serving dish and sprinkle with the reserved cheddar and chopped green onions. Serve warm with tortilla chips.

Nutrition