Crockpot Chili Cheese Dip
A warm, cheesy dip with a kick, perfect for gatherings with friends and family. This Crockpot Chili Cheese Dip combines creamy textures with zesty flavors, making it a beloved dish for any occasion.
Ingredients
Dip Ingredients
- 1 can chili (with or without beans)
- 1 package cream cheese Essential for creamy texture.
- 1 cup shredded cheddar cheese Adds richness to the dip.
- 1 cup shredded Monterey Jack cheese Provides smooth melting texture.
- 1/2 teaspoon garlic powder Enhances flavor.
- 1/2 teaspoon onion powder Adds depth of flavor.
- 1 jalapeño diced (optional) For added heat.
For Serving
- as needed Tortilla chips Perfect for scooping up the dip.
Instructions
Preparation
- Place the contents of the can of chili into the crockpot.
- Add the cream cheese to the crockpot.
- Sprinkle in the garlic powder and onion powder.
- If desired, add the diced jalapeño.
- Stir everything together until well combined.
Cooking
- Set the crockpot to low heat and cook for 2 hours, stirring occasionally.
- After 2 hours, add the shredded cheddar cheese and Monterey Jack cheese.
- Stir until the cheeses are melted and the mixture is smooth.
- Serve warm with tortilla chips.
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Notes
For a thicker dip, reduce cream cheese or add more cheese. Stir occasionally during cooking to prevent sticking. If the dip thickens, add a splash of milk to restore creaminess. Leftovers can be stored for up to three days. Reheat with additional milk if necessary.