Chili Cheese Dip
Enjoy this delicious Chili Cheese Dip, perfect for parties and gatherings.
Equipment
- Medium saucepan
- Slow Cooker
Ingredients
- 2.5 cups homemade chili, or store-bought (625g)
- 4 ounces cream cheese cut into cubes (113g)
- 2 cups shredded cheese I use pepperjack and sharp cheddar (226g)
- ¼ cup salsa (60g)
- cayenne pepper or hot sauce optional, for heat
Instructions
- Place all ingredients in a medium saucepan over medium-low heat. Cook, stirring constantly, until all ingredients are thoroughly combined and the cheese is bubbly and melted, about 5 minutes.
- Serve with tortilla chips, bread cubes or vegetables. Serve with a chili hot dog, over nachos, or baked potatoes.
Crockpot Instructions
- Spray the bottom of your slow cooker with non-stick cooking spray. Place cream cheese cubes in the slow cooker, then smoother them with chili, followed by salsa and cheddar cheese. Cook on LOW for 1-3 hours. Stir and serve.
Notes
Chili cheese dip can be made 1-2 days ahead of time, stored in the fridge. Store in a freezer safe container and freeze for 2-3 months. Thaw overnight in the refrigerator then rewarm on the stove.
Nutrition
Serving: 1servingCalories: 322kcalCarbohydrates: 15gProtein: 16gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 73mgSodium: 914mgPotassium: 474mgFiber: 5gSugar: 3gVitamin A: 911IUVitamin C: 2mgCalcium: 318mgIron: 4mg
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