Ingredients
2 1/2 cups chili for a hearty base
4 ounces full-fat cream cheese for easy melting
2 cups shredded cheese for best melting results
1/4 cup salsa to add a fresh tang
cayenne pepper or hot sauce for extra heat
Instructions
1-First, gather and prep all your ingredients, like cubing the cream cheese and shredding the cheese fresh. In a medium saucepan over medium-low heat, combine all the ingredients and stir constantly until fully melted and blended, which takes about 5 minutes. If the dip seems too thick, add a splash of milk to thin it out for the perfect consistency.
2-Next, keep stirring to ensure everything mixes well, creating a smooth, cheesy base. For a slow cooker option, spray the inside with non-stick spray or use a liner, then layer the cream cheese cubes at the bottom followed by chili, salsa, and shredded cheese on top. Cook on low for 1 to 3 hours, stirring before serving to blend the flavors.
3-Step 1: Prep ingredients for easy access.
4-Step 2: Combine in saucepan and stir over heat.
5-Step 3: Adjust thickness if needed and serve warm.
Last Step:
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🔥 For extra depth of flavor, use homemade chili or add a dash of cumin and chili powder to canned chili
🧊 Make ahead by preparing all ingredients and storing separately, then combine and heat just before serving
🌮 This dip is incredibly versatile – try it as a topping for nachos, hot dogs, baked potatoes, or even as a sandwich spread
- Prep Time: 2 minutes
- Storage time: Refrigerate up to 2 days or freeze 2-3 months
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Stovetop or Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 322
- Sugar: 3g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 65mg