Description
This 3-ingredient chili and cream cheese dip is everything you want in a warm dip — rich, cheesy, and ridiculously simple to make. Just a block of cream cheese, a can of chili, and a generous handful of sharp cheddar cheese (or your favourite Mexican cheese blend). That’s it.
Ingredients
Units
Scale
- 1 block (250g) full-fat cream cheese - or use 1 quantity of my [Whipped Cream Cheese Recipe]() for an extra fluffy base.
- 1 can of chili - I used Stagg Chili, but any type of chili (bean, beanless chili, or vegetarian chili) works.
- 1 cup sharp cheddar cheese, shredded - or try Monterey Jack, Colby Jack, or Mexican cheese blend.
Optional Garnishes and serving ideas:
- Sliced green onions
- Fresh tomatoes or red onion
- Fresh cilantro or a drizzle of hot sauce
Instructions
1. Preheat the oven to 190°C (375°F). Lightly grease a small baking dish, pie plate, or cast iron skillet.
2. Layer the dip:
- Spread the cream cheese evenly on the bottom of your skillet or dish.
- Spoon the can of chili over the top of the cream cheese.
- Sprinkle the shredded cheese evenly over the top of the chili.
3. Bake:
- Bake for 15–20 minutes until the cheese is melted, bubbly, and golden around the edges.
- Serve immediately with tortilla chips, corn chips, baguette slices, or Fritos Scoops.
- Prep Time: 5
- Cook Time: 20
- Category: Appetiser
- Method: Ocen-baked
- Cuisine: American