Chili Cheese Dip

5 from 4 votes

Chili Cheese Dip is an easy, cheesy, must-make hot appetizer for game day, tailgates, and holiday parties.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer

Cuisine: American

Servings: 1 cup servings

Calories: 464kcal

30 ounces (or 425g) canned chili, no beans (I used Wolf brand chili but you can use your favorite brand)
½ cup chunky salsa (the heat level of salsa is up to you, and I used Pace brand salsa)
4 ounces cream cheese softened and cubed
2½ cups freshly shredded mild cheddar cheese (divided 2 cups for the body of the dip and ½ cup for garnish)
1 cup freshly shredded pepper jack cheese
2 tablespoons freshly chopped cilantro (optional garnish)

Add both cans of chili to a 4-5 quart saucepan over medium heat, stirring constantly.
30 ounces (or 425g) canned chili, no beans
Stir in the chunky salsa and continue stirring often until the chili and salsa are completely combined and heated through. About 5-8 minutes.
½ cup chunky salsa
Keep the stovetop heat on medium, and add in the softened cubed cream cheese. Keep stirring constantly until the cream cheese has melted into the chili. (You can mash the cubes of cream cheese while stirring to help the incorporation process).
4 ounces cream cheese
Next stir in the 2 cups freshly shredded cheddar cheese, stirring constantly until the cheddar cheese has melted.
2½ cups freshly shredded mild cheddar cheese
Finally stir in the shredded pepper jack cheese. Remove from the heat. Top with the remaining ½ cup of cheddar cheese and sprinkle with the chopped cilantro. Serve immediately with corn chips. Cover and chill in the refrigerator for up to 2 days.
1 cup freshly shredded pepper jack cheese, 2 tablespoons freshly chopped cilantro

Storage:

To Store: Store leftover chili cheese dip covered in the refrigerator for up to 2 days.
To Reheat: Reheat on the stovetop or in the microwave, stirring occasionally until heated through. Add a splash of milk or cream if the dip has thickened too much during storage.

Tips:

Make With Meat: You can add cooked ground beef, cooked ground chicken, or cooked ground turkey to the chili mixture. Just make sure to add the cooked meat to the chili before adding the cheeses.
Serve It Spicier: If you want to make your chili dip a little spicier, you can mix in some hot sauce or chili powder or sprinkle some diced jalapeno peppers on top.
Revise With Rotel: You can add canned chili to my Rotel cheese dip to make a convenient Rotel chili cheese dip or swap the salsa for a can of Rotel tomatoes.