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If there’s one thing I remember about the holidays and weekend gatherings at home, it’s my mother’s spread of snacks and dips to hold us over before the main dishes came out. One of those dips I enjoy most, and always eat way too much of, is her chili dip. When you get older and move away from home, there are always those warm, homemade dishes that you continue to crave. During the colder months there are quite a few – like my dad’s homemade pizza, mom’s taco nights, cheeseburger pie, and this dip. No matter how many times I try and replicate one of my favorite meals, it never tastes as good as when Mom and Dad make it! But I can surely try!
I love making a big batch of chili in the slow cooker this time of year. We’ll have a belly warming chili dinner, leftovers for lunch, plus a good batch left for the freezer. And while I made this dip with a can of chili, this is a perfect way to use up some of those chili leftovers! This dip is made with just three ingredients making it perfect for game day, weekend gatherings, or those unexpected holiday visitors. Start with a layer of softened cream cheese, add a layer chili, then top it all with shredded cheddar cheese. All ingredients you may already have on hand!
- 8 oz . cream cheese softened
- 15 oz . can of chili or homemade
- 1 bag shredded cheddar or Mexican blend cheese
- Tortilla chips
- Evenly spread softened cream cheese into the bottom of a pie dish.
- Next, add a layer of chili.
- Top generously with shredded cheese.
- Bake at 350º for 30 minutes, or until warmed through and cheese is bubbly and melted.
- Serve with tortilla chips. Enjoy!
Serve this delicious dip with tortilla chips and dig in! While I love the flavor of chili, this dip is ooey, gooey, and super cheesy, too – my favorite! It’s the perfect dip to keep everyone out of the kitchen while you’re getting your holiday dinner ready! Cover the dip and store leftovers in the fridge (that’s if there are any leftovers!). Reheat when you’re ready to start dipping again! Enjoy!