Chili Cream Cheese Dip
When you’re craving something warm, cheesy, and totally addictive, this Chili Cream Cheese Dip is irresistible! Whether you’re hosting a game day party, or just treating yourself to some cozy comfort food, this layered spread is everyone’s favorite. With just 3 simple ingredients, it’s ridiculously easy to make and even more fun to eat!
Get the Scoop!
- Only 3 Ingredients – Just three simple things you probably already have at home.
- Super Easy – It’s basically layering, baking, and dipping!
- Cozy Comfort Food – Warm, cheesy, and hearty, this recipe is the ultimate comfort food.
Of all the dips I’ve made, this one has a soft place in my heart. There’s something about that bottom layer of cream cheese smothered with chili and cheddar cheese that warms you up from the inside out. 🔥
Chili cheese dip is delicious, but so is this sizzlin’ Cowboy Queso and layered Pepperoni Pizza Dip that will leave you as happy as a cowboy at an all-you-can-eat nacho bar! 🤠
What You’ll Need
You only need 3 ingredients for this recipe! To view quantities, see the recipe card below.
- cream cheese, softened
- chili with beans (I use Hormel for that classic flavor)
- sharp cheddar cheese, shredded
Garnish
- Chopped fresh cilantro (optional but makes a great garnish)
Dippers
- Fritos
- Tortilla chips
Step by Step Instructions
- Preheat oven to 350ºF. Lightly grease a 6 x 9 inch casserole dish or a round baking dish.
- Spread the softened cheese into the bottom of the dish in an even layer.
- Spoon the chili over the cream cheese and gently spread it out.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake for 15 to 20 minutes, or until the top is melty and the dip is bubbly.
- Let it cool for about 10 minutes. Top with chopped cilantro if desired. Serve it up with Fritos and tortilla chips.
Favorite Dippers
Besides the classic Fritos and tortilla chips, here are a few other ideas:
- Veggies: Carrot sticks, celery, or bell pepper strips for a crunchy, fresh option.
- Pretzels: Mini pretzel twists are sturdy and salty, perfect for scooping.
- Bread Cubes: Little chunks of sourdough or French bread make a great dipper.
Make it Yours
Want to mix it up a little? Try these fun ideas:
- Spicy Kick: Use hot chili or mix in a few dashes of hot sauce.
- Tex-Mex Twist: Add a sprinkle of taco seasoning into the chili layer.
- Extra Creamy: Stir a spoonful of sour cream into the cream cheese before layering.
- Meaty Upgrade: Add cooked, crumbled ground beef or sausage to the chili for an extra hearty version.
Dip Tips
- Soften the cream cheese. Leave it out on the counter for about 30 minutes before you start, so it spreads easier.
- Freshly shredded cheese melts better than the pre-shredded kind. If you have the time, it’s worth the extra effort.
- Use a smaller dish if you want your layers to be thicker.
Recipe FAQ
Yes, just assemble it up to a day ahead, cover it, and store it in the fridge. Bake it right before serving.
Go for whatever chili you love best! You can use leftover homemade chili, and leave the beans out if you like.
No problem, just leave it off or sub it for sliced green onions.
Storage Notes
- If you have leftovers, place them into an airtight container and store them in the fridge for up to 3 days.
- This dip can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- To reheat, bake in a 350ºF oven, or microwave in 30-second intervals, stirring in between, until warm and melty again.
Chili Cream Cheese Dip
*See notes in post for detailed tips, photos and instructions.
Equipment
- baking dish
- serving spoon
Ingredients
- 8 ounce block cream cheese - softened
- 15 ounce can chili with beans - I use Hormel
- 2 cups sharp cheddar cheese - shredded
Garnish
- 2 Tbsp. cilantro, optional - finely chopped
Dippers
- Fritos and tortilla chips
Instructions
- Preheat the oven to 350ºF.
- Grease a 6 x 9 inch casserole or round baking dish.
- Spread the softened cream cheese in the baking dish in an even layer.
- Add the chili on top of the cream cheese and spread to make the second layer.
- Sprinkle cheese over chili for the third layer.
- Bake for 15 to 20 minutes until the cheese is melted and the dip is bubbly.
- Cool for 10 minutes, then top with chopped cilantro.
- Serve with fritos and tortilla chips for dipping.
Notes
- If you have leftovers, place them into an airtight container and store them in the fridge for up to 3 days.
- This dip can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- To reheat, microwave it in 30-second intervals, stirring in between, until warm and melty again.
Nutrition
*Nutrition info is an auto generated estimate.
Delicious and easy to make. Everyone loved it.
We made this for a football game and it was everyone’s favorite dip. The cream cheese layer really makes it taste amazing. Will make again!