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Chili Cheese Dip
This easy chili cheese dip recipe is made with just 3 ingredients and comes together in under 30 minutes. It’s rich, creamy, and cheesy for the ultimate game day appetizer!
Course Appetizer
Cuisine American
Keyword baked dip, chili cheese dip, chili dip, easy dip recipe
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Total Time 30 minutes minutes
Servings 5 servings
Calories 264 kcal
8 ounces cream cheese (softened) 15 ounces chili (1 can, no beans) 1.5 cups mozzarella (shredded) (or sharp cheddar, shredded)
Helpful tips
The recipe calls for canned chili without beans, but if you love beans, it's fine to use chili with beans. I use canned Hormel chili.
This recipe also calls for mozzarella cheese, but I also like it with a mixture of mozzarella and shredded sharp cheddar.
Here are some other shredded cheeses to use instead of mozzarella: pepper Jack cheese, gouda, muenster, or Velveeta cheese.
Want to spice it up? Add a can of green chiles before you add the cheese. Or place some jalapeno wheels on top, right after it comes out of the oven.
You can also add some color by sprinkling chopped green onions on top.
My brother made this in a 9 inch pie plate, but I chose to use a see-through casserole dish.
This recipe serves 5 people comfortably as an appetizer, so if you have more guests than that, double the recipe.
Here are some awesome ways to get the dip to your mouth: tortilla chips, potato chips, Frito scoops, regular Fritos, pita chips, or torn up tortillas.
You probably won't have leftovers, but if you do, store it in the refrigerator in an airtight container for up to a week.
Serving: 1 g | Calories: 264 kcal | Carbohydrates: 9 g | Protein: 10 g | Fat: 22 g | Saturated Fat: 11 g | Cholesterol: 61 mg | Sodium: 175 mg | Potassium: 336 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 1419 IU | Vitamin C: 122 mg | Calcium: 163 mg | Iron: 1 mg