Last updated on
8 Weeks of Easy Family Dinners E-Cookbook!
This post may contain affiliate links. Please read our disclosure policy.
This 3-ingredient Chili Cheese Dip is one of the easiest appetizers ever! It’s a creamy, delicious crowd pleasing dip that takes just minutes to prepare.
From game day parties to holiday gatherings, this chili cheese dip recipe is a favorite among party goes and hosts. For more delicious cheesy dips, be sure to try our Queso Blanco Dip, Garlic Bread Cheese Dip, and Bacon Beer Cheese Dip.
Chili Cheese Dip is the perfect appetizer! It has just 3 ingredients so whipping it up is a breeze. It’s got great flavor but you can customize it with different ingredients to make it spicy or double the recipe to feed a crowd.
There are only three ingredients in this chili dip – chili, cream cheese and cheddar cheese. A cut up loaf of french bread or a bag of crispy tortilla chips and you’re set!
The recipe instructions will tell you to bake the dip in a casserole dish, but for a super quick snack, make your dip on the stovetop. Or, for make it in the slow cooker and keep it warm for hours.
Stove top: Heat the chili and cream cheese over medium heat until melted and combined, stirring frequently to avoid scorching. Remove from the heat and stir in the shredded cheese until completely melted. Pour into a dish and serve. Or if you’re feeling frisky eat it right from the pan.
Slow Cooker: Cut the cream cheese into cubes. Layer the ingredients in the crockpot, first cream cheese, then chili, then shredded cheddar. Cook on low for 1-2 hours, then stir and keep warm to serve.
Garnish the finished dip with some green onions or chives and you’re ready to serve. Serve with chips, crostini, french bread or cut up veggie sticks. Got an air fryer? Try our homemade air fryer tortilla chips!
For a beautiful presentation, I love to bake dips in a hollowed out bread bowl. Grab a 1 pound loaf of french bread, shepherder’s bread or sourdough and remove the middle to create a “bowl.” Pour in your dip and bake as directed. The outer shell gets crispy and golden, and when you’re done you can just toss it – no extra pan to wash!
Make Ahead: You can prepare the chili dip up to a day in advance. Cover tightly and store in the fridge until ready to bake. Let it sit out while you preheat the oven.
How to store: Any leftover chili dip should be promptly stored in an airtight container and refrigerated for up to 3-4 days.
How to freeze: Cool completely, then store in an airtight container in the freezer for 2-3 months.
How to reheat: Reheat dip on the stovetop or in the microwave. If frozen, thaw completely in the refrigerator first.