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This dip might not win any beauty contests, but it sure wins on flavor.
I adapted this recipe from my friend Kelly — you know, the one with the adorable baby. The original calls for a can of chili, but I happened to use some of my own frozen chili. It felt a bit like digging through a family freezer full of surprises, which is part of the charm.
The recipe suggested layering the chili over the cream cheese, but we prefer our dips mixed. So I combined the cream cheese and chili in a bowl until smooth and well blended.
Next I stirred in a generous handful of shredded cheddar to make it even more irresistible.
I spread the creamy chili-cheese mixture into a baking dish, then spooned another layer of chili on top for extra depth and texture.
To finish, I covered the top with more shredded cheddar — because extra cheese is always a good idea.
Into the oven it went — bubbling, cheesy, and full of savory chili flavor. It only needed a short bake to become hot, melty, and irresistible.
Chili Dip
Ingredients:
- 1 (8 oz) block cream cheese, softened
- 1 1/2 cups chili
- 1 1/2 cups shredded cheddar cheese
Instructions:
- Preheat oven to 375°F (190°C).
- In a bowl, mix the cream cheese with 3/4 cup of the chili and 3/4 cup of the cheddar until combined and smooth.
- Spread the mixture into a baking dish.
- Top with the remaining chili and the remaining cheddar.
- Bake for 15–20 minutes, until hot and bubbly and the cheese is melted.
- Serve warm with chips, crackers, or slices of French bread.
This went like hotcakes at our gathering — simple to make and a guaranteed crowd-pleaser. If you’re looking for an easy, comforting dip to bring to a party or to serve at home, this one delivers every time.