This chili cheese dip only has three ingredients, and it’s ADDICTING! Dump and bake and it’s ready to serve.
In our house we call this The Dip. It has no other name, and it is revered for the treasure that it is. For the sake of clear understanding, I named this recipe Chili Cheese Dip, but soon you too will call it The Dip like we do.
How do you make Chili Cheese Dip?
- Preheat your oven to 400 degrees.
- In a 9″ pan, spread cream cheese, then the chili, and top with shredded cheese.
- Bake for 20 minutes.
Yes, it’s that easy. I’ve learned some tips trying to play with the recipe before, so I’m gonna break it down below with some pictures.
These are the three ingredients you’re going to need. Cream cheese, Hormel chili with beans, and 8 oz shredded cheddar cheese blend. You will need two packages of cream cheese, and two cans of chili to make the size batch I make.
The first thing you need to do is spread the two packages of cream cheese out on the bottom of the pan. No need to grease the pan first. It will be best if you use softened cream cheese or it won’t really spread.
If you’re like me and forget to soften the cream cheese ahead of time, you can cheat. I take my cream cheese out of the package and put both blocks in the 9″ baking dish. Then I put the baking dish in the microwave for 30-45 seconds, until it will spread easily on the bottom of the pan.
Be sure to use name brand cream cheese. Every time I’ve tried to use off brand with this recipe, it turns out grainy and lumpy.
Next, you will dump the two cans of chili on top of the cream cheese, and spread it evenly. I have experimented with several kinds of chilis. I’ve tried turkey chili, chili with no beans, other brands of chili, and hands down Hormel Chili with beans is the best combo for this Chili Cheese Dip.
Top the Chili Cheese Dip with the 8 oz package of shredded cheese. I use Walmart’s Fiesta blend cheese, but you can use your favorite cheddar blend.
Bake the mixture for 20 minutes at 400. Let it cool for 5-10 minutes before trying to dip right in. It’s best served hot!
What are some other ways to eat this Chili Cheese Dip?
We eat the dip with tortilla chips sometimes. We also LOVE to have what we call Dip Dogs. Dip Dogs are just hot dogs smothered in this chili cheese dip. These taste best when the hot dogs have been cooked over an open fire.
Chili Cheese Dip is also awesome on burgers, and is something we do often too. I REALLY love this dip on my Cowboy Chicken Patties! They’ve got jalapeno and bacon in them which practically begs for this dip. We’ve even eaten this with salsa chicken in a burrito and it was AWESOME. Basically, you could put this Chili Cheese Dip on a shoe and it would be great.
Can you re-heat this dip?
Yes! We keep ours in the fridge for up to a week after making it each time. Sometimes we will microwave it to re-heat it, but most times we stick it in the oven to heat it back up.
To heat it back up in the oven, put it in at 350 for 15 minutes. It should come out warm and bubbly and ready to eat.
This Chili Cheese Dip is so versatile, what will you eat it with first?
With only three ingredients you can make this incredible Chili Cheese Dip! Great with chips or awesome on hot dogs or burgers too!
- (2) 8 ounce packages of Philadelphia Cream Cheese, softened
- (2) 15 ounce cans of Hormel Chili with beans
- 8 ounces shredde cheddar blend cheese
- Preheat your oven to 400.
- Spread your softened cream cheese into a 9" baking pan.
- Then spread the two cans of chili on top of the cream cheese.
- Top with the shredded cheese evenly.
- Bake at 400 for 20 minutes.
- Let cool for 5-10 minutes before eating.
- Serve hot.
- Hormel chili without beans doesn't taste as god, but it's your next best bet if you don't want beans.
- Use name brand cream cheese. Off brands have a tendency to get grainy or lumpy when heated.
- This reheats well, and will keep in the fridge for up to a week after making.
Amount Per Serving: Calories: 188 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 46mg Sodium: 348mg Carbohydrates: 6g Fiber: 1g Sugar: 1g Protein: 8g