Chili and Cream Cheese Dip
Cream cheese chili dip is a quick and easy appetizer that’s creamy, cheesy, and perfect for game day or family get-togethers. This recipe comes together fast with just a few ingredients and is always a crowd favorite.
Servings 8
Calories 232kcal
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
Making Ahead:
- 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
Calories: 232kcal | Carbohydrates: 10g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 517mg | Potassium: 284mg | Fiber: 3g | Sugar: 2g | Vitamin A: 749IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 2mg
