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 Recipe: A Warm And Creamy Party Favorite

Ingredients

Scale

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

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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:

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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