Chili Cheese Dip

I am such a sucker for this warm, tasty dip and have to stop myself from going back for more than a couple of servings. Made with only three ingredients, this one is so quick to make. Served with tortilla or corn chips, it’s an easy one to get out for hungry sports fans!

Prep time: 5 minutes

Cook time: 5-10 minutes

Total time: 15 minutes max.

Makes about 10-12 servings

8 oz block cream cheese, softened or room temperature
1 can Hormel chili (beans or no beans, totally your choice)
1-2 cups shredded mild cheddar cheese

Preheat oven to 350 degrees Fahrenheit (if you want to microwave, skip this step).
In a shallow baking dish (I use a glass pie plate) or microwave safe dish, spread the cream cheese evenly. Add the chili and spread across cream cheese. Top with shredded cheese.
Bake for 5-10 minutes or until cheese is bubbly on top. You can also microwave on high for 5 minutes.
Serve warm with tortilla or corn chips.

I highly recommend not buying already shredded cheese for this recipe. Buying a block and shredding it yourself (either with a grater or food processor) will make for a much meltier, cheesier version. I just find the bagged shredded cheeses don’t melt down very well.
I love how easy this recipe is, but if you really wanted to take it a step further, making it with homemade chili would make take it from really good to amazing. Personally, I would only do this if I’m already making chili because otherwise you’re going to have a lot of leftover chili (which might be strategic?).

I grew up with this recipe, except my mom always used Velveeta cheese because it melts down faster, more like a queso. I switched it to shredded cheddar as an adult for a healthier swap (because who really knows exactly what Velveeta is?) and honestly…it’s still great.

The best part is that every time I eat this, I feel like I can wear a backwards cap and an over-sized jersey with a mustard stain while I yell at the TV in my living room, totally judgement free. It’s a total vibe.

Until next time,