Cream Cheese Chili Dip — Just a few ingredients and 5 minutes is all you need for this super easy dip packed with flavor! And CHEESE! So good!!!
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Easiest Chili and Cream Cheese Dip
This is the fastest and easiest dip recipe ever. Just a few ingredients, five minutes, and it’s ready.
But don’t let that fool you because it tastes amazing. It’s usually the super simple recipes that people love the most and disappear the fastest.
Between my love of dips-as-meals and my daughter’s love of chili, we inhaled this chili dip almost as fast as I made it. The spiciness of the chili, the creaminess from the cream cheese, and the bubbly, golden, gooey cheese was a winning combination.
It’s perfect for game days, last-minute guests, or as a mindless and goofproof holiday party appetizer.
Ingredients in Chili Cream Cheese Dip
To make this chili cheese dip with cream cheese, you’ll need:
- Cream cheese
- Canned chili
- McCormick Ground Cumin
- McCormick Crushed Red Pepper
- Shredded cheese of choice
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Chili Dip with Cream Cheese
This chili cream cheese dip is so quick and easy to prepare! It’s almost a no-bake recipe, which is perfect for the holidays when your oven is already filled to the max or for college students who don’t have access to an oven.
- Combine the chili with cream cheese, McCormick Ground Cumin, and McCormick Crushed Red Pepper in a microwave-safe bowl.
- Heat for about 90 seconds, or until the chili is warm.
- Transfer the mixture to an oven-safe dish, then top with cheese.
- Broil momentarily until golden, then serve.
Broiling Tip
Once the dip goes under the broiler, watch it like a hawk because cheese can go from golden brown to burnt in seconds.
Recipe FAQs
Yes! For parties, you could make it in a slow-cooker and keep it warm for hours. You won’t get the broiled cheese effect, but you can sprinkle with cheese as desired.
Absolutely! To make the chili cream cheese dip vegetarian, buy a can of veggie chili.
You need to use brick-style cream cheese for this chili dip recipe. The whipped kind in a tub is too thin and runny to make dip out of.
For a spicier dip, add extra red pepper flakes.
What to Serve with Chili Cream Cheese Dip
Serve this creamy chili dip with an assortment of carb-y snacks and veggies.
- Crackers
- Tortilla chips
- Pretzels or pretzel chips
- Crudités (like carrot sticks and celery sticks)
- Potato chips
- Fritos
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Chili Cream Cheese Dip
Ingredients
- 4 ounces brick-style cream cheese, lite is okay
- 14.7- ounce can chili
- ½ teaspoon McCormick Ground Cumin
- pinch McCormick Crushed Red Pepper, optional and to taste
- about 1/2 cup shredded cheese, I used Monterrey Jack; or try mozzarella, Pepper Jack, Fontina
- chips, crackers, or bread for serving
Instructions
- Place an oven rack on the second-highest rung and preheat oven to broil setting.
- To a medium microwave-safe bowl, add the cream cheese and heat for 30 seconds to soften.
- Add the chill, cumin, optional crushed red pepper, and stir to combine.
- Cover bowl with plasticwrap and heat for about 90 seconds on high power, or until chili is warmed through and nearly bubbling.
- Transfer mixture to a broiler-safe baking dish and evenly sprinkle with cheese.
- Broil for 2 to 5 minutes, or until cheese has melted and is lightly golden and bubbly; broiling times will vary. Watch dip very closely so it doesn’t burn. I kept oven door closed for the first two minutes and then keep door cracked for the remaining minutes so I can watch dip like a hawk.
- Serve immediately with chips, crackers, or bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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