This delicious chili cheese dip is very easy to make and only has 3 ingredients!
This tasty chili cheese dip recipe, made with cream cheese, is a family favorite of ours for fall and winter get togethers. It’s definitely a must have when it comes to football– tailgates and the big game in February. What I love most about this chili cream cheese dip (besides it being easy to make) is that you only need 3 ingredients, and it’s ready in under 10 minutes. Because who wants to be slaving away in the kitchen when they can be eating, drinking, and watching some football?
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Ingredients for Chili Cheese Dip
8 oz cream cheese
1 cup shredded cheese, softened
15 oz Hormel beanless chili
INSTRUCTIONS
First, in a glass pie dish, spread the cream cheese in an even layer. I like to use the back of a large spoon to spread out the cream cheese. And the cream cheese will spread easier if you let it soften.
Next, spread the beanless chili over the cream cheese. If you really like beans, feel free to use chili with beans in it. We just prefer the beanless chili.
Then, sprinkle 1 cup of shredded cheese over the chili.
Next, bake at 350 degrees for about 20 min.
Then get ready to dive into the best gooey chili cheese dip ever!
When we have this dip, we always serve it with Fritos Scoops or tortilla chips.
Plus, if you don’t eat it all (which barely ever happens), then you can just refrigerate, and reheat the next day!
If you love this dip, you should try our 4 ingredient artichoke dip and almond crab dip!
So, easiest recipe ever, right?
Try it this weekend!
YOU CAN QUICKLY PRINT OUT THIS RECIPE HERE:
3 Ingredient Chili Cheese Dip
This 3 ingredient chili cheese dip is sure to be a hit at your next party!
Ingredients
- 8 oz cream cheese
- 1 cup shredded cheese
- 15 oz beanless chili
Instructions
-
In a glass pie dish, spread the cream cheese in an even layer (try using the back side of a large spoon to spread!).
-
Next spread the beanless chili over the cream cheese.
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Then sprinkled 1 cup of shredded cheese over the chili.
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Bake at 350 degrees for about 20 min.
Heather says
October 5, 2015 at 11:14 amYum! Couldn’t get any easier, and I’d take any excuse to eat corn chips 🙂
Judy hill says
September 6, 2016 at 8:15 pmI have made this dip many Times! I always get asked for Recipe! Never any leftover!
Jessica says
September 27, 2016 at 10:23 amDoes it have to be beanless?
howtonestforless says
September 27, 2016 at 7:49 pmNope! Just don’t overcook or the beans will get hard.
Ken says
March 31, 2018 at 11:20 pmYes…
stacey says
December 14, 2016 at 12:50 pmyummmm do you think this would work with a tin throw away pie pan??
Rose says
January 18, 2018 at 5:56 pmYes I have done it in a tin foil pan
Shari says
January 12, 2017 at 1:26 amI have been making this for many years (25+) My whole family loves it and my son will eat a whole dish all by himself, Never any leftovers!!!
Ellie and Mike says
September 28, 2017 at 2:40 pmMy fiancé and I love this amazing dip. We tried it a few years back, and it’s the ONLY dip we eat now!! So good!!
howtonestforless says
September 30, 2017 at 7:28 pmIt’s the best, isn’t it?!
Daniel W says
January 7, 2018 at 4:06 pmMade this about 5 times. I cut up bell peppers and onion and throw in there. Wanted to try black olives but I forgot to purchase them. Not bad w sour cream either.
howtonestforless says
January 7, 2018 at 5:33 pmSounds delicious!! Black olives are my favorite so I will have to try them.
Rose says
January 18, 2018 at 5:55 pmCan this be made in crockpot??
howtonestforless says
January 24, 2018 at 5:28 pmIt’s better if it’s layered in a pan!
Barbara D. says
January 29, 2018 at 9:21 amEven easier and quicker if you use a glass pie plate, cover it with plastic wrap and vent it and microwave it for 5 minutes on high. Also goes great with Tostitos Scoops.