Cheesy Chili Dip
This Cheesy Chili Dip is incredibly easy and perfect for parties, cookouts or watching the game. Only THREE ingredients!!
We’re creeping in on labor day weekend, which means (for me) it is officially DIP SEASON. And really, can you think of a better season? There are football games to watch, cool fall evenings watching movies, some last-chance cookouts… all of which are perfect excuses to dust off your favorite dip recipes and start churning them out.
Honestly, give me a great dip and dessert, and I am good to go. I don’t even need the “real” food.
This cheesy chili dip is so ridiculously easy – THREE ingredients! 10 minutes prep time! – that you have to make room for it in your recipe arsenal.
This is a riff on a dip that my mom used to make all the time when we would just be hanging out watching TV at night – she’d spread cream cheese on a plate, cover it with salsa, then shredded cheddar cheese, and pop it in the microwave until the cheese was melted and we’d dig in.
This is almost the same, except that instead of salsa, we’re using chili, and instead of dipping with tortilla chips, we’re breaking out the Fritos scoops. Because chili + Fritos is my life in the fall. I also used the oven to ensure everything was evenly heated and the cheese was nice and bubbling.
Let’s talk about the elephant in the room – how YELLOW this entire situation is! Between the cheese and the Fritos, it’s like staring directly into the sun. Next time I will probably throw some sliced scallions on top to give it a pop of color, plus it’s another great complementary flavor with the chili.
So how much did everyone love this dip? It was gone – COMPLETELY GONE – before we ate dinner the Sunday that we made it, and we didn’t even have a full house. The appetizers never get wiped out before we eat, but hoo boy, no one could stop eating this! Then my husband requested it again less than a week later when a friend of his was going to be stopping by.
This is a killer appetizer recipe, and couldn’t be easier!
Four years ago: Ginger-Peach Granola Squares
Nine years ago: Ranch Pretzels
Cheesy Chili Dip
- 8 ounces (226.8 g) cream cheese, at room temperature
- 15 ounce (425.24 g) can chili with beans
- 8 ounces (226.8 g) sharp cheddar cheese, shredded
- Preheat oven to 375 degrees F.
- In a 9-inch pie plate, spread the softened cream cheese into an even layer. Top with the chili, and then sprinkle the cheese on in an even layer.
- Bake until the cheese is melted and bubbling, about 15 minutes. Serve with Fritos scoops, or your favorite tortilla chips.