Chili Cheese Cream Cheese Dip
This Chili Cheese Cream Cheese Dip is warm, melty, and endlessly crowd-pleasing. Made with just cream cheese, canned chili, and freshly shredded cheddar, it comes together in 15 minutes on the stovetop. Serve it for game day or last-minute entertaining for occasions throughout the year.
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Some recipes earn their place in your permanent rotation not because they’re impressive, but because they’re reliably, effortlessly good. This chili cheese cream cheese dip is exactly that. Three ingredients, one skillet, 15 minutes, and a bowl that empties faster than almost anything else I put on a table.
This is a grown-up version of a chili cheese dip I’ve been making since childhood, simplified and made better with a shorter ingredient list and real cheddar cheese. I’m a pantry-first cook by instinct, and this recipe is the clearest expression of that: cream cheese, canned chili, and a block of cheddar you shred yourself. That’s it. As a recipe developer who has spent years hosting everything from casual weeknight hangouts to full holiday party spreads, I’ve learned the recipes people want most are often the simple ones.
Serve it with tortilla chips for a game day spread alongside chunky guacamole, or set it out as part of a larger appetizer table with a Mediterranean hummus platter for a more varied dipping spread. It works year-round and fits any occasion where you need a quick appetizer for a crowd.
What You Need
Three main ingredients and a few optional additions.
- Cream cheese: One 8-ounce block, cut into cubes before adding to the skillet so it melts evenly. Full-fat cream cheese gives you the richest, creamiest result.
- Canned chili: One 15-ounce can. I use Amy’s Organic Medium Vegetarian Chili to keep this vegetarian-friendly, but any canned chili works. Choose a chili with a heat level you’re comfortable with before adding any extra spice.
- Cheddar cheese: One 8-ounce block of mild cheddar, shredded fresh rather than pre-shredded. Block cheese melts more smoothly and gives you a creamier dip. Pre-shredded cheese contains anti-caking agents that can make the texture slightly grainy.
- Chili powder: Optional, but recommended if your canned chili is on the mild side. Add up to 1 teaspoon, tasting as you go.
- Green onions: Chopped, for garnish. Adds a fresh finish and a little color to the finished dip.
How to Make Chili Cheese Cream Cheese Dip
This comes together in one skillet in about 15 minutes.
Melt the base. Warm a large skillet over medium to medium-high heat. Cut the cream cheese into cubes and add it to the skillet along with the can of chili. Stir occasionally as the cream cheese melts into the chili, about 3 to 4 minutes.
Add the cheese. Reduce the heat to low and stir in most of the shredded cheddar, reserving 2 to 3 tablespoons for topping. Continue stirring until the cheese is fully melted and the dip is smooth. Taste and add chili powder if you want extra heat. Once the dip begins to bubble gently, remove it from the heat.
Serve. Transfer to a serving dish. Top with reserved cheddar and chopped green onions. Serve warm with tortilla chips.
Recipe Tips & Variations
- Shred your own cheese. It takes two extra minutes and makes a meaningful difference in texture. Pre-shredded cheddar contains anti-caking agents that prevent it from melting as smoothly as freshly shredded block cheese.
- Add heat your way. Chili powder is the simplest option. A 4-ounce can of diced green chiles stirred in with the chili adds mild heat and a subtle smokiness. A few dashes of hot sauce works too. Add it at the end so you can control the level precisely.
- Keep it warm for a crowd. This dip gets eaten quickly, but if you’re serving it over a longer stretch, a football game, a holiday party, a casual afternoon gathering, transfer it to a small slow cooker set to warm after it comes together on the stovetop. It holds well for a couple of hours.
- Double the recipe. This scales easily. A double batch fits in a standard slow cooker and is the right call for any gathering over eight people.
- Build a game day spread. This dip anchors a game day appetizer table naturally. Pair it with chunky guacamole, crispy baked potato skins, and baked buffalo cauliflower for a spread that covers every craving. For a more varied entertaining table, a Mediterranean hummus platter rounds things out well.
- How to store leftovers. Bring leftovers to room temperature and store in an airtight container in the refrigerator for up to 4 days. Reheat in a small saucepan on the stovetop over low heat, stirring until smooth.
If you make this, leave a star rating and let me know in the comments what chili you used and whether you added any extra heat.
Chili Cheese Cream Cheese Dip
Ingredients
- 1 8-ounce block cream cheese
- 1 15-ounce can vegetarian chili, or your preferred canned chili
- 1 8-ounce block mild cheddar cheese, shredded
- Chili powder, optional
- Chopped green onions, optional for garnish
Instructions
- Warm a large skillet over medium to medium-high heat.
- Cut the cream cheese into cubes and add it to the skillet along with the can of chili. Stir occasionally as the cream cheese melts, cooking for 3 to 4 minutes.
- Reduce the heat to low and stir in the shredded cheddar cheese, reserving 2 to 3 tablespoons for topping, if desired.
- Continue stirring until the cheese is fully melted and the dip is smooth. Taste and add chili powder, if you’d like extra heat. Once the dip begins to bubble gently, remove it from the heat.
- Transfer the dip to a serving dish and sprinkle with the reserved cheddar and chopped green onions. Serve warm with tortilla chips.
Notes
- Chili: I use Amy’s Organic Medium Vegetarian Chili to keep this recipe vegetarian-friendly. Any canned chili works. Choose your preferred heat level before adding extra spice.
- Shred your own cheese: Block cheddar melts more smoothly than pre-shredded. Pre-shredded cheese contains anti-caking agents that can affect the texture of the dip.
- Add heat: Stir in up to 1 teaspoon chili powder, a 4-ounce can of diced green chiles, or a few dashes of hot sauce to increase the spice level.
- Keep it warm: Transfer to a small slow cooker set to warm for longer gatherings. Holds well for up to 2 hours.
- Double batch: Scales easily for larger crowds. A double batch fits in a standard slow cooker.
- Storage: Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over low heat, stirring until smooth.
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