This homemade chili cheese dip is a cold-weather party essential. Made with chili, cheese, salsa, and a few other flavorful ingredients, this appetizer dip is quick to assemble and feeds a hungry crowd. I suspect everyone will be asking for the recipe!
Homemade Chili Cheese Dip
I’ve said this before, and I’ll say it again: I could make a meal out of dips. (Fun fact: Several years ago, my friends and I had a dip party where we only served dips, and it was EVERYTHING.)
This homemade chili cheese dip, which would make the perfect addition to any party, will have to be added to this collection! Not to mention, cooking up a batch of this delicious dip in the crockpot makes it easier to keep warm and enjoy a few stolen bites the rest of your get-together.
I’d say this dip is more chili forward than cheese forward. However, I think the balance of flavors and ingredients is darn near perfect. The resulting dip will leave you craving multiple bites. Once you start, you won’t be able to stop.
You’ve been warned!
Want more dip recipes? Try these:
- Baked Caramelized Onion Dip
- Beer Cheese Dip with Bacon
- Hot Jalapeño Corn Dip
- Roasted Red Pepper Dip
- Broccoli Casserole Cheese Dip
I used only real cheese and fresh ingredients in this recipe, and you can taste it! Here’s some more information about what I used in this easy slow cooker dip recipe.
- Onion: Trust me, a real onion will taste so much better than dried onion flakes or powder. Use either white or yellow onion.
- Oil: Your favorite type of oil will do best – I used olive oil.
- Garlic: Just like the onion, use real garlic cloves instead of garlic powder.
- Chili: Add two cans of chili meat without the beans. Alternatively, you can also brown up your favorite ground meat with chili flavoring.
- Salsa: Add your favorite type of salsa. Make it as spicy or mild as you like it.
- Cream Cheese: This is what makes the dip so creamy! Use full-fat cream cheese for the richest flavor.
- Shredded Cheese: Use your favorite type of shredded cheese. I used a combination of pepper jack and sharp cheddar.
- Olives: These are optional. If you use them, ripe black olives taste the best in the dip.
- Tortilla Chips: These are for dipping – use your favorite type of chips.
- Green Onions: Sliced green onions make the most gorgeous garnish!
With the Super Bowl on the horizon (you can find more of my recommended game day recipes HERE), it seemed like the perfect time to share this delicious dip with you. I sure hope you’ll give it a try.
Let’s gather the ingredients and whip up a batch.
How To Make Chili Cheese Dip
You can find a full ingredient list and detailed instructions for this Chili Cheese Dip in a printable recipe card at the bottom of this post.
First, sauté the chopped onion in olive oil until translucent and tender. Then, add the garlic and cook for an additional minute.
Transfer the cooked onions and garlic to a 3-quart slow cooker. Add in the chili, salsa, cream cheese, shredded cheese, and olives.
Cover and cook on low for 2-3 hours. Stir frequently while cooking.
Garnish with sliced green onions.
Serve with tortilla chips or a side of chopped veggies!
You can use whatever chili you like best, even homemade. I recommend chili without beans, but chili with beans would work fine, too.
The same goes for the salsa: Use your favorite. I used a somewhat standard jarred tomato salsa with medium heat. It was perfect.
Frequently Asked Questions about Chili Cheese Dip
Before we get to the printable recipe card, here are some questions people often ask about chili cheese dip. If you don’t see your question in this list, please leave it in the comments.
Can I make this dip the day before?
Yes, you can make this the day before. The easiest way to make this ahead of time is to combine all the ingredients in a large food storage container. Then, all you have to do is place everything in your slow cooker on the day of the party and turn it on. The slow cooker does all the rest!
How can I thicken my chili cheese dip?
To thicken your dip, just sprinkle in some corn starch. However, I don’t think you’ll need to thicken this dip because the cream cheese is so thick already.
How long is chili cheese dip good for?
This dip will stay fresh in your refrigerator for up to three days. You’ll have to reheat it on the stove to get all the different types of cheese to soften and melt again.
That’s a Wrap on Chili Cheese Dip!
I told you this was easy to make! If you’re after a hot (temperature, not flavor) dip recipe, I can’t recommend this hot chili cheese dip enough.
Once you give this recipe a try, I want to hear all about it. Stop back by and leave a rating and comment below. Happy dipping!
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Hot Chili Cheese Dip
- 1 onion - finely chopped
- 2 teaspoons extra virgin olive oil
- 2 garlic cloves - minced
- 2 cans - 15 ounces each chili without beans
- 2 cups salsa
- 1 1/2 blocks - 12 ounces total cream cheese
- 2 cups shredded cheese - I used a mix of pepper jack and sharp cheddar
- 2 cans - 2 1/2 ounces each sliced ripe/black olives, drained
- tortilla chips for serving
- sliced green onions to garnish
- Sauté the chopped onion in olive oil until translucent and tender. Add the garlic and cook for an additional minute.
- Transfer the cooked onions and garlic to a 3-quart slow cooker. Add in the chili, salsa, cream cheese, shredded cheese, and olives.
- Cover and cook on low for 2-3 hours. Stir frequently while cooking.
- Garnish with sliced green onions and serve with tortilla chips.