Cream Cheese Chili Dip
A creamy and spicy dip made with cream cheese and chili, perfect for game days and parties.
Ingredients
Base Ingredients
- 8 oz cream cheese, softened Ensure it's softened for easy mixing.
- 15 oz canned chili Choose with or without beans based on preference.
Cheese Layer
- 2 cups shredded cheddar cheese Add more for extra cheesiness.
- 1 cup shredded mozzarella cheese (optional) Optional but enhances creaminess.
Toppings (Optional)
- 2-3 pieces green onions, sliced Adds freshness.
- 1 small jalapeño, finely diced Adjust based on desired heat.
- 1/2 tsp smoked paprika or chili powder For added flavor.
Serving Suggestions
- Tortilla chips, crackers, or veggie sticks For dipping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Place the softened cream cheese in a microwave-safe bowl and microwave for 20 to 30 seconds to soften it further.
- Blend the cream cheese until smooth and creamy using a hand mixer or sturdy spoon.
- Spread the cream cheese evenly across the bottom of an 8x8-inch baking dish.
- Spoon the canned chili over the cream cheese layer and smooth it out.
Assembly
- Sprinkle shredded cheddar and mozzarella over the chili layer.
- If desired, add toppings like jalapeños, green onions, and smoked paprika.
Baking
- Bake in the preheated oven for 15 to 20 minutes, until the cheese is melted and bubbly.
- Optional: Switch to broil for the last 1 to 2 minutes for a crisp top, watching closely to prevent burning.
- Let the dip cool for about 5 minutes before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Experiment with different chilies or cheeses. Store leftovers in an airtight container in the fridge for 3-5 days.