Chili Cheese Dip

5 from 5 votes

This Chili Cheese Dip is filling, flavorful, and comes together in just 30 minutes. Made with straightforward ingredients and baked in the oven, it's a great option for serving at parties and events.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Keyword: baked chili cheese dip, chili and cheese dip, chili cheese dip

Servings: servings

Calories: 219kcal

Author: Sara Nelson

Ingredients

8 ounces cream cheese cubed
1 cup heavy cream
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt or more to taste
¼ tsp pepper or more to taste
2 cups finely freshly-shredded cheddar cheese divided
1 can (14-16 ounces) canned chili or homemade chili
1 cup salsa (mild, medium, or hot, based on your preference)

Optional Toppings:

Hot sauce
Sliced jalapeños
Diced tomatoes
Chopped green onions
Chopped cilantro

Serving Options:

Tortilla chips
Sliced veggies
Bread bowl

Instructions

Preheat Oven and Prepare Baking Dish: Preheat oven to 425 degrees F (218 degrees C). Line a 9x13-inch baking dish with parchment paper, then set aside. (Note: you don't have to use parchment paper, but it does make clean-up a lot easier! If you want to skip it, the recipe will still work.)
Prepare Cream Cheese Mixture: To a large microwave-safe bowl, add cream cheese and heavy cream. Microwave on high for 1-3 minutes, pausing to stir every 20-30 seconds, until cream cheese is melted and mixture can easily be stirred together (it’s OK if it’s not totally smooth). Transfer mixture to a large mixing bowl.
Stir in Spices and Cheese: In a separate small mixing bowl, stir together cumin, garlic powder, paprika, salt, and pepper. Add to mixing bowl of cream cheese and cream, then whisk together.
Stir in Salsa and Chili: Add in 1 ½ cups shredded cheddar cheese, salsa, and chili, then stir or whisk until all ingredients are mixed together. Taste and add more salt and pepper, based on taste preferences.
Transfer to Baking Dish: Pour mixture into baking dish and use a rubber spatula to smooth it into an even layer. Sprinkle remaining ½ cup shredded cheese on top.
Bake: Transfer baking dish to oven and bake for 10-15 minutes, or until dip is bubbly and starts to slightly brown on top. Optionally, turn on oven broiler and broil for 1-2 minutes on the middle oven rack (don't broil on highest oven rack, or the parchment may burn). Watch the dip carefully while it broils to avoid burning. Then, remove dish from oven.
Add Toppings: Garnish with desired toppings, like hot sauce, sliced jalapeños, diced tomatoes, chopped green onions, and chopped cilantro.
Serve: Serve hot with tortilla chips and/or sliced veggies.

Video

Notes

Making Ahead of Time: Mix all of the ingredients as instructed and transfer the mixture into your baking dish. Instead of baking it immediately, cover the dish with plastic wrap or aluminum foil and place it in the refrigerator. When you’re ready to serve, remove it from the fridge, and let it sit at room temperature while the oven preheats, then bake as directed. Keep in mind that the cold dish might require a few extra minutes in the oven to become bubbly and fully heated through.

Refrigerator Storage: Transfer leftover chili cheese dip that has cooled off into an airtight container and refrigerate it for 3-4 days.

Oven Reheating Instructions: Cover with foil to prevent burning, and bake at 350 degrees until warmed throughout, which should take about 15-20 minutes

Stovetop Reheating Instructions: Transfer dip to a saucepan and warm it over medium-low heat. Stir it frequently to prevent any sticking or burning and to ensure that it heats evenly. If the dip has thickened up too much after being stored in the fridge, add a splash of milk or water to bring back the smooth consistency. Continue heating until the dip is thoroughly warmed, which will likely take 5-10 minutes.

Microwave Reheating Instructions: Microwave in 30-second intervals, stirring in between, until warmed.

Nutrition