This 3-ingredient chili cheese dip is creamy, cheesy, and packed with flavor. Perfect for game day, potlucks, parties, or anytime you need a quick and easy appetizer!
Equipment
Ingredients
- 8 ounce cream cheese softened
- 15 ounce no beans chili
- 1 ½ cups shredded cheddar cheese
Instructions
- Preheat oven to 350℉.
- Use the back of a spoon to spread the cream cheese into the bottom of a pie dish or baking pan in an even layer.
- Spread chili in an even layer on top of the cream cheese.
- Sprinkle shredded cheese on top of the chili.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Serve with tortilla chips or Fritos scoops for dipping.
Notes
Chili: I like to use Hormel no beans chili in this recipe but you can use your favorite brand of canned chili or homemade chili. Chili with beans or even a vegetarian chili would also work.
Microwave: Instead of baking you can microwave the dip for 2-4 minutes until cheese is melted.
Prep ahead: Assemble, cover with plastic wrap, and keep in the refrigerator up to 24 hours before heating and serving.
Storage: Keep any leftovers in an airtight container in the refrigerator up to 2 days. Reheat in the microwave and enjoy.
Nutrition
Calories: 248kcal | Carbohydrates: 5g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 446mg | Potassium: 152mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 593IU | Vitamin C: 1mg | Calcium: 193mg | Iron: 1mg
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