This indulgent homemade chili cheese dip comes together in just 10 minutes, making it the perfect last-minute party appetizer. Ready to elevate your snack game with minimal effort?
Packed with protein and bursting with rich, cheesy goodness, this crowd-pleasing dip delivers maximum flavor in every warm, gooey bite. Whether you’re hosting game day or need a quick appetizer for unexpected guests, this quick-fix recipe will become your go-to favorite.
Ingredients for Homemade Chili Cheese Dip
- Chili: 2 1/2 cups homemade or 2 cans (14 oz each) store-bought – forms the hearty base
- Cream Cheese: 4 ounces, cubed – ensures a smooth, creamy texture
- Shredded Cheese: 2 cups blend of pepperjack and sharp cheddar – adds perfect meltiness
- Salsa: 1/4 cup – brings fresh flavor and texture
- Cayenne Pepper: Optional, to taste – adjust heat level as desired
Instructions for Perfect Dip
- Stovetop Method: Combine all ingredients in a medium saucepan over medium-low heat. Stir constantly until bubbly and well-mixed (about 5 minutes)
- Slow Cooker Prep: Spray slow cooker with non-stick spray or use a liner for easy cleanup
- Layer Components: Place cream cheese first, then layer chili, salsa, and shredded cheese
- Slow Cook: Set on LOW for 1-3 hours, stirring occasionally until perfectly melted
- Serve: Enjoy hot with tortilla chips, fresh vegetables, or bread cubes
Cooking Methods
This dip is super flexible! You can make it quickly on the stovetop when you’re in a hurry, or let it slow cook while you prep for a party.
The stovetop method takes just 5 minutes of stirring for instant gratification, while your slow cooker does all the work over 1-3 hours for hands-off preparation. Both ways give you that amazing melty, cheesy goodness!
Mix and Match Options
Love playing with flavors? Switch up the cheeses to match your taste! Try mixing mild cheddar with monterey jack for a more mellow dip, or go bold with extra sharp cheddar and spicy pepper jack.
You can use mild or hot salsa, and add a pinch of cayenne pepper if you want extra kick. The basic recipe is just your starting point – make it your own!
Serving Ideas
This warm, gooey dip is perfect for chips, but don’t stop there! Try it with:
- Crunchy vegetables like carrots, celery, and bell peppers
- Warm bread cubes or breadsticks
- Pretzel rods or crackers
- Tortilla chips (regular or scoops work great!)
Put it in a warm serving bowl and watch it disappear at your next party!
Storage Tips
Did you make extra? Lucky you! Store your leftover dip in an airtight container in the fridge for up to 3 days. When you’re ready to eat it again, warm it up slowly in the microwave, stirring every 30 seconds, or heat it gently on the stovetop. Add a splash of milk if it needs thinning out.
Homemade Chili Cheese Dip
Equipment
- Saucepan or Slow Cooker
Ingredients
Main Ingredients
- 2 1/2 cups chili homemade, or 2 (14 oz cans) store-bought
- 4 ounces cream cheese cut into cubes
- 2 cups shredded cheese pepperjack and sharp cheddar
- 1/4 cup salsa
- cayenne pepper optional, for heat
Instructions
- Place all ingredients in a medium saucepan over medium-low heat. Cook, stirring constantly, until all ingredients are thoroughly combined and the cheese is bubbly, about 5 minutes.
- Serve with tortilla chips, bread cubes or vegetables.
- For Crockpot version: Spray the bottom of your slow cooker with non-stick cooking spray (or use a liner).
- Place cream cheese cubes in the slow cooker. Smoother them with chili, then salsa, then the cheddar cheese.
- Cook on LOW for 1-3 hours. Stir and serve.
