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–+ servings
Scooping chili cheese dip from a baking dish.
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5 from 14 votes

Chili Cheese Dip Recipe

Chili Cheese Dip is a quick microwave appetizer with cream cheese, chili, Mexican cheese, tomatoes, and green onions, perfect for parties.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Servings: 10
Author: Kristyn Merkley

Ingredients

  • 8 ounces cream cheese,
  • 1 (15-ounce) can chili, without beans
  • 1½ cups Mexican cheese blend, shredded
  • tomatoes and green onions, garnish

Instructions

  • Use a microwave-safe dish and spread the cream cheese over the bottom.
  • Spread a layer of chili over the cream cheese.
  • Top with the shredded cheese.
  • Microwave for 5 minutes or until the cheese melts.
  • Garnish with tomatoes and green onions.

Notes

Recipe Tips.
  • Soften the cream cheese slightly so it spreads more easily in the dish.
  • Use chili without beans for the smoothest, easiest-to-scoop dip.
  • Microwave until the cheese is fully melted and the dip is hot in the center.
  • Add tomatoes and green onions after heating so they stay fresh.
  • Make-ahead tip: layer the cream cheese, chili, and cheese ahead of time, cover and refrigerate, then microwave when ready to serve.
Prep ahead of time. Assemble the cream cheese, canned chili, and cheese into freezer-safe storage container and freeze for up to 2 months. Thaw overnight in the fridge and heat. 
Store. Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat it for a couple of minutes in the microwave and serve it with chips!

Nutrition

Calories: 147kcal | Carbohydrates: 3g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 359mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 469IU | Vitamin C: 15mg | Calcium: 148mg | Iron: 1mg