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Chili Cream Cheese Dip

This amazing chili cream cheese dip is one of the easiest and most delicious appetizers for any occasion! Perfectly spiced salsa and full-flavored cheddar combine in this quick appetizer that everyone will love.

And for more tasty dips, try Franks buffalo chicken dipVelveeta chili cheese dip, and Jarlsberg cheese dip.

cream cheese chili dip

Chili cheese dip with cream cheese

When you need a quick appetizer with tons of flavor, this cream cheese and chili dip is the winner. It’s one of those appetizer recipes that will have your family and friends asking for the recipe. I guarantee it.

Because everyone loves a fabulous dip! There’s something about taking chips, veggies, or crackers and dunking them into something creamy and flavorful. Just perfect for your next party or get-together!

And the best part is that the recipe couldn’t be any easier and faster! It’s so simple to throw together – no cooking skills or fancy gadgets required. A few minutes on the stove and some stirring is all that it takes.

For more easy dip recipes, try this cottage cheese dip, everyone’s favorite garlic cheese spread, or this quick and easy microwave buffalo chicken dip next!

Can get enough easy cream cheese appetizers? Then try these cream cheese stuffed peppers next!

chili cream cheese dip ingredients

Ingredients

With only 4 ingredients, this cream cheese chili bean dip is so simple! All items can be found at any grocery store, and I bet you might already have everything in your pantry and fridge. Please find the exact measurements in the recipe card below.

  • Chili: I made this dip with homemade vegetarian chili. However, any type of chili (even canned chili) will work in this recipe.
  • Cream cheese is a major player in this recipe. It gives an incredibly creamy, velvety texture and subtle tang that doesn’t overwhelm the chili and cheddar. I highly recommend Philadelphia cream cheese and suggest sticking with the full-fat version.
  • Shredded cheese: I usually use cheddar cheese or Pepper Jack, or a mix of both. Please shred the cheese yourself. I know pre-shredded cheese from the store is convenient, but it’s not the way to go. Block cheese melts much smoother and tastes so much better!
  • Salsa delivers lots of savory-sweet flavor and helps to keep the right consistency. I opted for tomato salsa, but you could also opt for salsa verde if you prefer a slightly tarter taste.
chili and cream cheese dip

How to make chili cream cheese dip

This Philadelphia cream cheese chili dip recipe is made all in the same baking dish or skillet, which is why it’s so easy to make and clean up. I just love dishes that are crowd-pleasing and simple! Ready in no time, you’ll be the hero of the appetizers.

  1. Add. Pour the chili into a skillet or pan. Add the cream cheese, cheddar cheese, and salsa.
  2. Cook. Warm over medium-low heat. Stir until everything is thoroughly combined and melted, about 5 to 7 minutes. Alternatively, place the skillet into a preheated 350°F / 180°C / gas mark 4 oven for about 15 minutes, stirring every 5 minutes, until hot and bubbly.
  3. Serve. Serve the dip in the skillet or transfer it to your desired serving dish. Enjoy warm!

Crockpot chili cream cheese dip

This recipe is simple to make in your crockpot or slow cooker. I prefer this chili and cream cheese dip warm because it thickens as it cools. Even if you prepare the dip on the stovetop, serving it in a crockpot to keep it warm and melty during a party is such a fab idea. Here’s what you do:

  1. Prep. Spray your crockpot with a little non-stick cooking spray (or use a liner).
  2. Layer. Place the cream cheese cubes in the slow cooker. Then smother them with chili and salsa and top with the shredded cheddar.
  3. Cook. Turn on LOW for 1 to 3 hours, until everything is melted and smooth. Stir the dip after every hour.
  4. Enjoy. Serve right away or keep warm in the slow cooker. So easy!
Philadelphia cream cheese chili dip recipe

Cook’s tips

You seriously can’t go wrong when making this chili cheese cream cheese dip, especially when you have a few tips and tricks up your sleeve to ensure it’s perfect!

  • Heat it low and slow: When melting the ingredients, you want to use low to medium heat. That way, you avoid burning the dip and ensure the cheddar cheese doesn’t split (which can happen if cheese is heated too rapidly).
  • Thin it out: If your dip turns out too thick (and no one likes to break their chips in the dip), thin it out with some milk, 1 tablespoon at a time, until it reaches your desired consistency.
  • Keep it from hardening: There’s no real way of keeping this cheese dip from setting up as it cools. That’s just how cheese works. However, you can always pop the dip into the oven or microwave to loosen it up again.
baked chili cheese dip

Variations

I love this cream cheese chili cheese dip because it’s so versatile. You can customize it to your liking without adding a ton of other ingredients. Here are some ways I varied this dip that I think you’ll love:

  • Use another cheese: Feel free to replace the cheddar with Colby cheese, Pepper Jack, Monterey Jack, Gruyere, or Cantal cheese.
  • Beanfree: I used chili with beans because we like them, but it’s easy to grab a bean-free variety if that’s more your thing.
  • Add onion or garlic: For extra depth of flavor, stir 1 sautéed onion or 1 to 2 minced garlic cloves into the dip.
  • Make it hot: For a bit more bite, add a dash of your favorite hot sauce, a sprinkle of crushed red pepper flakes, or chipotle chili powder. I also love adding my salsa seasoning mix.
  • Use Rotel tomatoes instead of salsa: For a classic Rotel dip, swap out the salsa for Rotel tomatoes. You can find them in mild, medium, or hot, so you use the heat level your family enjoys.
  • Make it meatier: If you’d like some extra protein, you can add 1/2 lb of cooked ground beef, chorizo, or sausage to the recipe. Crispy bacon crumbled on top would also be tasty.
  • Toppings: Garnishes are totally optional, but can add great flavor. Try Finley sliced scallions, diced red onion, diced avocado, pickled jalapeno slices, or chopped cilantro.
chili cream cheese dip

Serving ideas

This oven chili cream cheese dip tastes best with chips and fresh, crunchy veggies. If you’re looking for ideas, here are some of my favorite things to dunk into this dip:

  • Chips: tortilla chips, potato chips, corn chips, bread chips, or pita chips
  • Fritos scoops
  • Crackers, pretzels, or breadsticks
  • Vegetables: Raw mini peppers, baby carrots, thick cucumber slices, or celery sticks
chili beans cream cheese dip

Storage instructions

How to store and reheat chili cream cheese dip

This baked chili cheese dip is amazing as it makes tasty leftovers. You can store the recipe in the fridge and reheat it later. It’s so easy!

  • Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
  • Reheat: Pop the dip into the microwave until heated through.
  • Prep ahead: To make the dip in advance, place all ingredients into an oven- or microwave-safe serving dish and cover tightly with plastic wrap. Refrigerate for 1 to 2 days. When it’s time to eat, pop the baking dish into the oven/microwave until hot and bubbly.

Can you freeze chili cream cheese dip?

No, I don’t recommend freezing this cream cheese chili dip. It doesn’t freeze and thaw well due to the water content in the cream cheese. Since you can assemble and cook the whole thing in 5 minutes, you can prepare it fresh any time.

cream cheese chili dip

Chili Cream Cheese Dip Recipe

Yield: 12 servings
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes

This amazing chili cream cheese dip is one of the easiest and most delicious appetizers for any occasion! Perfectly spiced salsa and full-flavored cheddar combine in this quick appetizer that everyone will love.

Ingredients

  • 1 can (15 oz / 425 g) chili
  • 8 oz / 225 g cream cheese
  • 1 cup / 120 g / 42 oz freshly grated cheddar cheese
  • 1 jar (4 oz / 120 g) salsa

Instructions

    Stovetop & Oven

  1. Add. Pour the chili into a skillet or pan. Add the cream cheese, cheddar cheese, and salsa.
  2. Cook. Warm over medium-low heat. Stir until everything is thoroughly combined and melted, about 5 to 7 minutes.
  3. Oven. Alternatively, place the skillet into a preheated 350°F / 180°C / gas mark 4 oven for about 15 minutes, stirring every 5 minutes, until hot and bubbly.
  4. Serve. Serve the dip in the skillet or transfer it to your desired serving dish. Enjoy warm!

Crockpot

  1. Prep. Spray your crockpot with a little non-stick cooking spray (or use a liner).
  2. Layer. Place the cream cheese cubes in the slow cooker. Then smother them with chili and salsa and top with the shredded cheddar.
  3. Cook. Turn on LOW for 1 to 3 hours, until everything is melted and smooth. Stir the dip after every hour.
  4. Enjoy. Serve right away or keep warm in the slow cooker.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 20gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 117mgSodium: 707mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 24g

Why you should try chili cream cheese dip

  • Utterly delicious: This chili beans cream cheese dip is full of savory, slightly hot flavors and has a nice, creamy, and cheesy texture.
  • Minimal ingredients: The dip is made with just 4 pantry staple ingredients.
  • Easy: The simple appetizer takes only a couple of minutes to assemble.
  • Make-ahead: The dip is great to prepare in advance for a holiday or gathering.
  • Crowd pleaser: It’s the perfect app to serve for game day and watch parties.
chili cheese dip with cream cheese

More easy dip recipes

It’s appetizer season! With holiday parties, and games to watch, we’re in full swing. The great thing about homemade dips is that you don’t need to have a party to make them. They are great snacks when the craving strikes! Here are a few of my other favorite dips:

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