Hot Baked Cream Cheese Chili Dip

A creamy and hearty dip combining the cozy flavors of chili and melted cheese, perfect for game day or gatherings.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 220

For the dip

8 oz cream cheese, softened Let it soften at room temperature for easy mixing.
1 can (15 oz) chili, with or without beans, any flavor Choose your preferred heat level.
2-3 cups shredded cheddar cheese Use more for a cheesier topping or less for a lighter finish.
Tortilla chips, for serving Can substitute with corn chips or crackers.
Hot sauce, optional, to taste Add after baking for extra heat.

Preparation

Preheat your oven to 350°F. While it preheats, set out a 9-inch pie plate or similar oven-safe dish and let the cream cheese soften.
In a bowl, mix softened cream cheese with canned chili until combined. It’s alright if the mixture is chunky. Stir in 1 cup of shredded cheddar.

Baking

Spread the chili mixture evenly in the pie plate and sprinkle the remaining cheddar on top.
Bake for 10 to 15 minutes, or until the dip is hot and the cheddar is melted, checking after 10 minutes.

Serving

Carefully remove the dish from the oven. If desired, drizzle hot sauce over the dip before serving. Enjoy warm with tortilla chips.

Storage

Let leftover dip cool, place in an airtight container, and refrigerate within 2 hours. Consume within 3 to 4 days.

Optionally top with green onions or cilantro after baking. Store separately from chips to keep them crispy.