This chili cheese dip is an easy, crowd-pleasing recipe my family has enjoyed for years. We make it every New Year’s Eve, and it’s reminiscent of restaurant skillet-style queso—warm, creamy, and full of flavor.
If you haven’t tried it yet, make it for your next football game, movie night, or party. Chili and cheese are perfect for cooler weather, and this dip is simple to prepare and serve. Enjoy!
Chili Cheese Chip Dip
Created by Amber Brady
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8 servings
Ingredients
- 15 oz can no-bean chili
- 8 oz cream cheese (Neufchâtel or lower-fat cream cheese works well)
- N’ Orleans Cajun seasoning or a blend of chili powder, cayenne, and preferred spices
- corn tortilla chips
Instructions
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Soften the cream cheese in the microwave in two 30-second intervals, covered to prevent splatter. Check and stir between intervals. The cream cheese should be very soft and spreadable to mix smoothly with the chili and avoid lumps.
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In a small saucepan over medium heat, combine the can of chili and the softened cream cheese. Stir until the mixture is smooth and heated through. Season with N’ Orleans Cajun seasoning or your preferred spices, tasting as you go. Be cautious with additional salt, since tortilla chips are already salted.
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Once the dip is bubbly and well combined, transfer to a serving dish and serve hot with corn tortilla chips. Stir occasionally while serving to prevent a skin from forming on top.
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Optional: Keep the dip warm in a crockpot on LOW for 1–2 hours. If using a crockpot, still soften the cream cheese first to ensure a smooth texture without lumps.
Notes
- Yield: approximately 2 cups of dip
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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