Chili Cheese Dip

This creamy dip has just 4 ingredients and couldn't be easier. We like to make this in the crockpot, but we included instructions for the stove and microwave as well.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 142kcal

Author Karly Campbell

Equipment

Slow Cooker

Ingredients

16 ounces Velveeta cheese
8 ounces cream cheese
15 ounces canned chili without beans
1/2 packet chili seasoning see notes

Instructions

Chop the Velveeta and cream cheese into cubes.
Add the chili to a crockpot and place the cheese over the top.
Sprinkle on the chili seasoning.
Cover the crockpot and cook on low for 1 hour, stirring occasionally, until cheese has melted and dip is hot.
Set crockpot to ‘warm’ and serve straight from the crockpot with tortilla chips or Fritos or transfer to a serving bowl.

Video

Notes

Seasoning: We like lots of bold chili flavor in this dip, but the chili seasoning can make things a bit salty, especially if your chips are very salty. If you’d like to cut the salt back, use chili powder in place of chili seasoning or just stir the seasoning in at the end, to taste.

Stove Top: To make this on the stove, add all of the ingredients to a large sauce pan and set over low heat. Cook, stiffing often, until the cheese has melted and ingredients are combined. Be careful not to let the cheese burn on the bottom of the pan.

Microwave: Add everything to a large, microwave-safe bowl and microwave until melted, stirring every minute. Serve hot.

Nutrition