Chili and Cream Cheese Dip
This chili and cream cheese dip is the kind of quick and easy recipe you’ll want on repeat. It’s creamy, cheesy, and perfect for game day or family get-togethers. The best part is that you can make it with canned or leftover chili, making it a total win for a quick snack.
When it comes to party food, you can never go wrong with a hot dip, especially if cheese is involved! I love making creamy dips like this 2-ingredient salsa dip and hot cream cheese corn dip. They’re quick and easy and always a crowd-pleaser!
This chili and cream cheese dip is one of my favorite go-tos. It’s just a delicious dip for a party that can be made on the stovetop or in your slow cooker. With just a handful of ingredients, you can whip up a warm, bubbly dip ready in minutes.
I love how easy it is to use whatever chili you already have on hand, whether that’s canned, crockpot chicken chili, beefy chili, or even pumpkin chili. Pair your dip with crunchy chips or fresh veggies, and you’ve got an instant hit for your next get-together.
Ingredients
This is meant to be a brief overview of our Chili and Cream Cheese Dip recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Chili – Use canned chili or leftover chili from last night’s dinner. Go with beans or no beans, depending on your preference.
- Cream Cheese – The star ingredient that makes this dip creamy and rich. Be sure to soften it so it blends smoothly.
- Cheddar Cheese – For that irresistible gooey, cheesy finish. Freshly shredded melts the best, but you can also use pre-shredded.
- Seasoning – Either store-bought or homemade taco seasoning will work.
- Sour Cream (optional) – For extra creaminess and tang if you like.
Out of something you need? Check out our free ingredient substitutions printable!
Ang’s Recipe Tips
- Drain any excess liquid and/or grease from the chili. This will keep it from being too watery or greasy.
- Cut the block of cream cheese into 8 slices and allow it to come to room temperature before stirring it into the hot chili. Cutting it first will help it soften quickly. I do not recommend microwaving cream cheese.
- Taste your dip before serving and adjust the seasoning as desired. For a spicier dip, add a bit of chili powder.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. (These are my favorite airtight containers.)
To reheat, warm gently on the stovetop over low heat, stirring often. You can also microwave in short bursts, stirring in between. If it’s too thick, add a little milk or sour cream.
Serving Suggestions
This dip is so versatile and fun to serve. Of course, tortilla chips are a must, but it’s great with carrot or celery sticks, crackers, and toasted bread, too. Try it with our pretzel bites or pizza dough breadsticks.
Not ready to make this cream cheese chili dip recipe yet?
When you do make it, please come back and comment and leave me a 5-star rating below!
Chili and Cream Cheese Dip
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Ingredients
- 2 cups leftover chili or 1 15-oz can of chili (with or without beans)
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1 tablespoon sour cream optional
- 1½ teaspoons store-bought or homemade taco seasoning
- chives or scallions for garnish, optional
- tortilla chips for serving
Instructions
- Heat the chili in a saucepan over medium heat until warmed through.2 cups leftover chili
- Add the softened cream cheese. Stir to combine until the cream cheese is completely melted.8 oz cream cheese
- Stir in the seasoning and shredded cheese a little at a time until melted. Add the sour cream, if using.1 cup shredded cheddar cheese, 1 tablespoon sour cream, 1½ teaspoons store-bought or homemade taco seasoning
- Transfer to a bowl and garnish with extra cheese, chopped scallions or chives if desired. Serve with tortilla chips, veggies, crackers, etc.chives or scallions, tortilla chips
Notes
- Assemble the dip on the stovetop, then allow it to cool completely.
- Transfer to a covered container and refrigerate.
- The dip can be reheated on the stovetop or in the slow cooker before serving.
- Add the chili and seasoning to the crockpot and set on HIGH for 30 minutes. (Shortcut: microwave the chili until hot before adding it to the slow cooker.)
- Once the chili is hot, stir in the softened cream cheese.
- Once combined, add the shredded cheese.
- Set the heat to WARM and keep covered.
Nutrition
More Recipes
If you’re planning a party, I know you’ll also enjoy these delicious recipes:
Here are a few more ways to use recipes using leftover chili that I know you’ll love:
