Chili Cheese Dip

This Chili Cheese Dip recipe is made with chili, sharp cheddar cheese, pepper Jack cheese and cream cheese. It’s made on the stovetop and it comes together in a pinch.

When it comes to party dips, this chili cheese dip with cream cheese is one of our go-to recipes. It’s rich and creamy and loaded with flavor. 

What You’ll Love About This Recipe

• Super Quick and Easy. We use leftover chili for this recipe mixed with melted cheese. The whole thing comes together in about 10 minutes.
• Great For Entertaining. This dip is great for potlucks, game day, special occasions and parties. It’s always a hit.
• Budget Friendly. It’s made with just a handful of simple ingredients. 

Chili Cheese Dip Recipe Ingredients

• Homemade Chili. We use leftovers of our Slow Cooker Chili to make this dip. It has an amazing smokey flavor that makes this dip SO good! 
• Cheese. We use a combination of sharp cheddar cheese, pepper Jack cheese and cream cheese for this dip.

Find printable recipe with the measurements below.

Variations

• If you love an extra cheesy dip, then sprinkle 1/4 cup grated cheddar cheese and 1/4 cup pepper Jack cheese over the top of the dip and pop it in the oven until the cheese melts. It’s SO good!
• Add a teaspoon of adobo sauce to the chili as you’re heating it through if you want to add a smokey flavor to the dip.

How to Make Chili Cheese Dip With Cream Cheese

1. Heat Chili. Heat the chili in a medium saucepan over medium-high heat for 2-3 minutes.
2. Add Cheese. Reduce heat and add the grated cheese and cubes of cream cheese. Stir while cooking until all of the cheese is melted and well incorporated into the chili.
3. Garnish. We like to garnish with Pico de Gallo, but this is optional.

More Easy Dip Recipes

• Chipotle Black Bean Dip
• Greek Yogurt Ranch Dip
• Homemade Guacamole
• Restaurant Style Salsa

Continue to Content

Print

Yield: 8 Servings

Chili Cheese Dip

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

This Chili Cheese Dip recipe is made with leftover chili, sharp cheddar cheese, pepper Jack cheese and cream cheese. It's made on the stovetop and comes together in a pinch.

Ingredients

• 2 cups homemade chili
• 1 cup sharp cheddar cheese
• 1 cup pepper Jack cheese
• 4 ounces cream cheese

Instructions

1. Heat the chili in a medium size skillet over medium-high heat for 3-4 minutes or until heated through.
2. Reduce heat to medium-low and add the grated cheese and cubes of cream cheese. Stir while cooking until all of the cheese is melted and well incorporated into the chili.
3. Garnish with Pico de Gallo (optional).

Notes

Variations

• If you love an extra cheesy dip, then sprinkle 1/4 cup grated cheddar cheese and 1/4 cup pepper Jack cheese over the top of the dip and pop it in the oven until the cheese melts. It's SO good!
• Add a teaspoon of adobo sauce to the chili as you're heating it through if you want to add a smokey flavor to the dip.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 331Total Fat: 20gSaturated Fat: 10gUnsaturated Fat: 10gCholesterol: 58mgSodium: 565mgCarbohydrates: 25gFiber: 8gSugar: 1gProtein: 18g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.