Chili Cheese Dip
This chili cheese dip comes together in about 10 minutes with four ingredients: chili, cheese, cream cheese, and salsa. I serve it warm, straight from the pot, and it works just as well on the stovetop as it does in a slow cooker. Every time I bring it to a gathering, it is the first bowl to go empty.
If you have been looking for an appetizer that tastes like you fussed but really did not, this is the one.
There are no complicated steps, no long ingredient list, and nothing you cannot pick up at the grocery store on the way to the party.
If you are new to making warm dips at home, this is a great first one to try, because there is very little that can go wrong.
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Chili Cheese Dip is that lazy appetizer I can whip together in 10 minutes!
Around here, chili cheese dip goes by another name too: queso. Whatever you call it, it is the definition of a lazy appetizer, and I mean that as the highest compliment. You stir everything together, the cheese melts, and you are done.
It is my go to for game day and sports parties, mostly because it stays dippable on the counter and people keep coming back for more. I set out a big bowl of tortilla chips and a platter of dippers so everyone can choose their own scoop. My usual lineup:
- Tortilla chips, the classic choice
- Fresh vegetables for a lighter scoop
- Pita bread, cut into wedges
- Potato wedges
- Artisan bread cubes
When I want to stretch the dip further, I spoon it over a hot dog, ladle it over nachos, or pile it on a baked potato for a full meal.
If you love hot dips as much as I do, my other favorites are spinach artichoke dip, Buffalo chicken dip, and baked fontina cheese dip. They all make an appearance on my party table at some point during the season.
A warm dip with a bowl of chips is the easiest way I know to make a room full of people happy.
Let’s make it, with only 4 Ingredients:
Four ingredients, and every one of them earns its place. Here is how I think about each one.
Chili. Use homemade chili if you have it, and honestly, leftover chili from a big batch is my favorite way to make this dip. If you are short on time, two 14 ounce cans of your favorite store bought chili work beautifully.
The chili brings the body and most of the seasoning, so pick one you actually enjoy eating on its own.
Cream cheese. Let the cream cheese sit out until it reaches room temperature. Cold cream cheese fights you in the saucepan and leaves little lumps that never quite melt away. I reach for full fat cream cheese, and Philadelphia is the brand I keep coming back to for the flavor and the texture it gives the finished dip.
Shredded cheese. Shred your own cheese from a block whenever you can. Bagged shredded cheese is tossed with anti caking agents that keep the strands from melting smoothly, and you can taste the difference. I use pepperjack for a gentle kick and sharp cheddar for that classic cheesy bite, about two cups total.
Salsa. Salsa can be homemade or store bought, either one works. A quarter cup adds acidity and a little tomato brightness that keeps the dip from tasting flat. If your salsa is on the chunky side, that is fine, it softens as it heats.
Everything goes into a medium saucepan over medium low heat, and you stir constantly until the mixture is thoroughly combined and the cheese is bubbly and melted. If the dip looks thicker than you like, a splash more milk thins it right out.
From there you can serve it with the dippers above, spoon it over a hot dog, or simply hand out spoons. The recipe card notes cover the slow cooker version, plus make ahead and freezing instructions.
The whole thing takes about 10 minutes from cold saucepan to warm bowl, which is exactly why it shows up at my house so often.
More Game Day Favorites:
Once the dip is on the table, I start thinking about what else belongs next to it. These are the recipes that rotate through my game day spread: Chex Mix, air fryer chicken wings, pulled pork nachos, ham and cheese sliders, Hawaiian meatballs, cheesy bean dip, 7 layer dip, bacon wrapped water chestnuts, and baked Brie.
Between a warm dip, something crunchy, and a tray of sliders, nobody leaves hungry.
I usually pick two or three of them for a party and let the rest wait for the next one, because a table with too many options means nothing gets finished.
This recipe has been a staple here for a long time. It was originally shared in January 2015, updated in January 2020, and refreshed again in May 2025.
Ingredients
Here is exactly what you need for six servings.
- 2 1/2 cups chili (625 g), homemade, or 2 cans (14 oz each) store bought
- 4 ounces cream cheese (113 g), cut into cubes
- 2 cups shredded cheese (226 g), I use pepperjack and sharp cheddar
- 1/4 cup salsa (60 g)
- Cayenne pepper or hot sauce, optional, for heat
A quick note on the optional heat. I add a few dashes of hot sauce when I know my crowd likes things spicy, and I leave it out when there are kids at the table. You can always set a bottle next to the bowl and let people add their own.
If I am feeding a bigger crowd, I double everything and use a wider saucepan so the cheese has room to melt evenly. The proportions stay the same either way, and leftovers reheat beautifully the next day. One bag of chips per six servings is about right, though I always buy two, because the first bag disappears fast.
Instructions
The stovetop method is the one I use most, because it is fast and I can watch the cheese the whole time.
- Place all of the ingredients in a medium saucepan over medium low heat.
- Cook, stirring constantly, until everything is thoroughly combined and the cheese is bubbly and melted. This takes about 5 minutes.
- Serve with tortilla chips, bread cubes, or vegetables. You can also serve it with a chili hot dog, over nachos, or on baked potatoes.
Keep the heat gentle. A hard boil can make the cheese grainy, so medium low heat and steady stirring give you the smoothest result.
For the slow cooker version:
- Spray the bottom of your slow cooker with nonstick cooking spray, or use a liner.
- Place the cream cheese cubes in the slow cooker.
- Smooth them with the chili, then the salsa, then the cheddar cheese.
- Cook on LOW for 1 to 3 hours. Stir and serve.
The slow cooker route is what I use when the party runs long or when I want the dip to stay warm without babysitting a pot on the stove. Set it on LOW, give it a stir before guests arrive, and it stays dippable for hours.
Notes
Make ahead. You can make this dip 1 to 2 days ahead of time and keep it stored in the refrigerator. I rewarm it gently on the stove with a splash of milk to loosen it back up.
Freezing. Store the dip in a freezer safe container and freeze it for 2 to 3 months. Thaw it overnight in the refrigerator, then rewarm it on the stove, stirring as it heats.
Slow cooker reminder. Spray the bottom of the slow cooker with nonstick cooking spray or use a liner. Layer the cream cheese cubes first, then the chili, then the salsa, then the cheddar cheese. Cook on LOW for 1 to 3 hours, stir, and serve.
Thinning the dip. If it tightens up more than you like, a splash more milk brings it back to a dippable consistency. Add a little at a time so you do not overshoot.
Nutrition. The nutrition figures below were calculated automatically and should be treated as an approximation, not a precise measurement.
Recipe details
| Detail | Value |
|---|---|
| Prep time | 2 minutes |
| Cook time | 8 minutes |
| Total time | 10 minutes |
| Servings | 6 |
Per serving, approximately 322 calories, 15 g carbohydrates, 16 g protein, 23 g fat, 13 g saturated fat, 5 g fiber, 3 g sugar, 914 mg sodium, and 73 mg cholesterol.
Six servings is a generous party portion when there are other appetizers on the table, and a smaller group will finish it without much help.
FAQs
What cheese is best for chili cheese dip?
A blend of pepper jack and sharp cheddar cheese is recommended for the best flavor and melt. Always shred cheese from a block rather than using pre-shredded cheese, which contains anti-caking agents that prevent smooth melting. You will need 2 cups of shredded cheese for this recipe.
Can you make chili cheese dip in a slow cooker?
Yes, chili cheese dip can easily be made in a slow cooker or Crockpot. Spray the bottom with non-stick cooking spray, then layer cream cheese cubes, chili, salsa, and shredded cheddar cheese. Cook on LOW for 1 to 3 hours, then stir and serve.
How do you thicken chili cheese dip?
Chili cheese dip is naturally thick and creamy due to the cream cheese and melted cheddar, but if it becomes too thin, simply cook it a bit longer on the stovetop to allow excess moisture to evaporate. If it becomes too thick after sitting, stir in a splash of milk to reach your desired consistency.
Can I freeze chili cheese dip?
Yes, chili cheese dip can be frozen for up to 2 to 3 months in a freezer-safe container. Thaw it overnight in the refrigerator and reheat gently on the stovetop. Note that the texture may change slightly upon thawing.
Chili Cheese Dip
Chili Cheese Dip This chili cheese dip comes together in about 10 minutes with four ingredients: chili, cheese, cream cheese, and salsa. I serve it warm, straight from the pot, and it works just as well on the stovetop as it does in a slow cooker.
- Total Time: 10 min
- Yield: 6 1x
Ingredients
2 1/2 cups chili, homemade, or 2 (14 oz cans) store-bought
4 ounces cream cheese, cut into cubes
2 cups shredded cheese, I use pepperjack and sharp cheddar
1/4 cup salsa
cayenne pepper or hot sauce
Instructions
1-Place all ingredients in a medium saucepan: Place all ingredients in a medium saucepan over medium-low heat. Cook, stirring constantly, until all ingredients are thoroughly combined and the cheese is bubbly and melted, about 5 minutes.
2-Serve with tortilla chips, bread cubes or: Serve with tortilla chips, bread cubes or vegetables. Serve with a chili hot dog, over nachos, or baked potatoes.
3-For Crockpot Chili Cheese Dip: For Crockpot Chili Cheese Dip: Spray the bottom of your slow cooker with non-stick cooking spray (or use a liner). Place cream cheese cubes in the slow cooker. Smoother them with chili, then salsa, then the cheddar cheese. Cook on LOW for 1-3 hours. Stir and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 2 min
- Cook Time: 8 min
- Method: stovetop
Nutrition
- Calories: 322kcal
- Sugar: 3g
- Sodium: 914mg
- Fat: 23g
- Saturated Fat: 13g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 73mg
