Chili Dip is the easiest hot dip there is: a layer of softened cream cheese, a can of chili spooned over it and a cup of shredded cheddar on top, heated until the cheese melts. It takes 5 minutes in the microwave, or you can bake it for a bubbly, golden top. Serve it with tortilla chips. It makes 8 servings for a party table.
How to make it: Spread the cream cheese on a microwave-safe plate or glass pie dish, top it with the chili and the cheddar, and microwave 2 to 4 minutes, until the cheese melts and the center reaches 165°F.
Why You’ll Love It
- 3 ingredients: cream cheese, canned chili and cheddar, plus chips to scoop.
- 5 minutes: 2 minutes to layer and a few minutes in the microwave.
- Oven option: bake it instead for a melty, bubbly dip.
- Make-ahead friendly: assemble it a day early and heat it when guests arrive.
What Is Chili Dip?
It’s a warm, layered dip: creamy cream cheese on the bottom, chili in the middle and melted cheddar on top, served with chips. Every scoop picks up all three layers. It’s also called chili cheese dip or 3-ingredient chili dip, and yes, it’s made with chili straight from the can.
Ingredient Notes
Cream cheese: one 8-ounce block, softened. At room temperature it spreads more easily.
Canned chili: one 15-ounce can. Chili with beans or beanless chili both work.
Cheddar cheese: 1 cup shredded. Shred it from a block if you can: bagged pre-shredded cheese doesn’t melt as well. For a cheesier top, use up to 1 1/2 cups.
For dipping: tortilla chips, potato chips or corn chips.
Ingredients
- 8 ounces cream cheese, softened; room temperature spreads more easily
- 1 can canned chili (15 ounces; chili with beans or beanless chili both work)
- 1 cup cheddar cheese, shredded; shred a block yourself, it melts better than the bagged kind
- Tortilla chips, for serving; potato chips also work
How to Make Chili Dip
1. Spread the cream cheese. Spread the softened cream cheese over a microwave-safe plate or glass pie dish.
2. Add the chili and cheese. Top the cream cheese with the canned chili, then the shredded cheddar.
3. Microwave. Microwave for 2 to 4 minutes, until the cheese is melted and the dip is hot all the way through. Check the temperature in more than one spot with a food thermometer; it should read 165°F.
4. Serve. Serve the dip with tortilla chips or potato chips.
Oven or Microwave?
Both work with the same three ingredients. The microwave is fastest. The oven takes longer but gives the meltiest, most bubbly top.
- Microwave: layer the dip on a microwave-safe plate or glass pie dish and heat 2 to 4 minutes. Microwaves heat unevenly, so check the temperature in a few spots.
- Oven: heat the oven to 350°F. Layer the dip in a 9-inch pie plate or an 8×8-inch baking dish and bake on the center rack for 20 to 25 minutes, until hot and bubbly.
- Covered or uncovered: baked covered, the cheese stays soft and creamy. Uncovered, the top gets a little crisp. Choose whichever you like.
- Let it settle: after baking, let the dip sit 5 to 10 minutes so it thickens a little before serving.
Tips for the Best Chili Dip
- Soften the cream cheese. Cold cream cheese tears instead of spreading.
- Spread it evenly. An even bottom layer means every chip gets some.
- Shred your own cheddar. It melts smoother than bagged shreds.
- Heat it through. Melted cheese on top doesn’t mean the middle is hot. It’s ready at 165°F.
- Keep it hot at a party. Hold it at 140°F or warmer in a chafing dish, warming tray or preheated slow cooker, and don’t leave it out more than 2 hours (1 hour if it’s above 90°F).
Variations
- Toppings: chopped green onion, sliced jalapeños or a little parsley.
- Beans or no beans: use your favorite canned chili, with or without beans.
- More cheese: bump the cheddar to 1 1/2 cups.
- Spicy cheese dip: for a different, queso-style dip, melt a can of chili with cubed processed cheese and a can of diced tomatoes with green chiles in the microwave, stirring halfway.
Want a cheese dip without chili? Our 4-ingredient cheese dip uses cream cheese and cheddar with diced tomatoes and green chiles.
Make Ahead & Storage
Make ahead: Assemble the dip in its dish, cover it and refrigerate up to 24 hours. Heat it when you’re ready to serve.
Leftovers: Refrigerate within 2 hours in shallow airtight containers and eat within 3 to 4 days.
Reheating: Reheat covered in the microwave or oven until it reaches 165°F, stirring or rotating so it heats evenly. Don’t reheat it in a slow cooker; heat it first, then keep it warm in one.
Freezing: Not recommended. Cream-based sauces don’t freeze well.
What to Serve With It
Put it out with tortilla chips, corn chips or potato chips. Building a party spread? Add white queso dip, the best dip in the world, Rotel cream cheese sausage balls or a tray of epic beef nachos supreme.
Love chili and cheese together? Make chili mac for dinner.
Frequently Asked Questions
What’s the easiest chili dip recipe?
This one: cream cheese, a can of chili and shredded cheddar, microwaved 2 to 4 minutes.
What are the ingredients in a 3-ingredient chili dip?
Cream cheese, canned chili and shredded cheddar cheese. Chips are for scooping.
Can I make a dip with canned chili and cream cheese?
Yes. Spread the cream cheese, top with the chili and cheddar, and heat until it’s hot through.
Can I bake it instead of using the microwave?
Yes. Bake at 350°F for 20 to 25 minutes, until hot and bubbly.
Can I make chili dip ahead of time?
Yes. Assemble it, cover it and refrigerate up to 24 hours, then heat it before serving.
Chili with beans or without?
Either one. Use the canned chili you like best.
How long does chili dip keep?
3 to 4 days in the refrigerator. Reheat to 165°F.
Final Notes
Soften the cream cheese, shred your own cheddar and heat it all the way through. If you try it baked or with jalapeños on top, tell me in the comments how it turned out.
Chili Dip
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Ingredients
- 8 ounces cream cheese softened; room temperature spreads more easily
- 1 can canned chili 15 ounces; chili with beans or beanless chili both work
- 1 cup cheddar cheese shredded; shred a block yourself, it melts better than the bagged kind
- tortilla chips for serving; potato chips also work
Instructions
- Spread the softened cream cheese over a microwave-safe plate or glass pie dish.
- Top the cream cheese with the canned chili, then the shredded cheddar.
- Microwave for 2 to 4 minutes, until the cheese is melted and the dip is hot all the way through. Check the temperature in more than one spot with a food thermometer; it should read 165°F.
- Serve the dip with tortilla chips or potato chips.
Notes
Nutrition
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