This Homemade Hot 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.
2cupsshredded cheeseI used a mix of pepper jack and sharp cheddar
2cans2 1/2 ounces each sliced ripe/black olives, drained
tortilla chips for serving
sliced green onions to garnish
Instructions
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.
Notes
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.