This homemade chili cheese dip is a cold-weather party staple. Made with chili, real cheese, salsa, and a few simple ingredients, this crowd-pleasing appetizer is quick to assemble and easy to keep warm in a slow cooker. It’s perfect for game day, casual gatherings, or any time you want a comforting, shareable snack.
I’m a big fan of dips—so much so that a friends’ dip-only party was one of my favorite gatherings. This chili cheese dip belongs in that rotation. It’s hearty, cheesy, and slightly spicy depending on the salsa you choose. Cooked in the crockpot, it stays warm throughout your event so guests can dip whenever they please.
The flavor leans more toward chili than pure cheese, but the balance is just right: creamy from the cream cheese and shredded cheeses, savory from the chili, and bright from salsa and green onion garnish. Once people try it, it’s hard to stop going back for another scoop.
Ingredients
This recipe uses fresh ingredients and real cheese for the best texture and flavor. Here’s what I used and a few notes to guide substitutions.
- Onion: Use a real onion (white or yellow), finely chopped. It adds texture and savory depth.
- Oil: Any neutral oil works; extra-virgin olive oil is a great choice for sautéing.
- Garlic: Fresh garlic cloves, minced, for the best aroma and flavor.
- Chili: Two 15-ounce cans of chili without beans. You can substitute cooked ground beef seasoned like chili if you prefer.
- Salsa: Two cups of your favorite salsa—mild, medium, or hot depending on your heat preference.
- Cream Cheese: About 12 ounces (one and a half 8-ounce blocks). Full-fat gives the creamiest result.
- Shredded Cheese: Two cups total. A mix of pepper jack and sharp cheddar adds creaminess and a little bite.
- Olives: Optional. Sliced ripe black olives work well if you like them.
- Tortilla Chips: For serving—use your preferred brand or style.
- Green Onions: Thinly sliced, for garnish and a fresh finish.
With football season and gatherings in mind, this dip is easy to include on your menu. Assemble it in the morning or the day before, then warm it in the slow cooker when guests arrive.
How to Make
Below is a concise method for preparing this chili cheese dip. A printable recipe card with full measurements and details is usually available at the bottom of the original post.
1. Sauté the finely chopped onion in olive oil over medium heat until translucent and tender. Add the minced garlic and cook for another minute until fragrant.
2. Transfer the onion and garlic to a 3-quart slow cooker. Add the chili (without beans), salsa, cream cheese, shredded cheese, and drained sliced olives (if using).
3. Cover and cook on low for 2 to 3 hours, stirring occasionally so the cheese melts evenly and everything blends together.
4. Garnish with sliced green onions and serve warm with tortilla chips or chopped vegetables.
Recipe Notes
Use the chili you like best—homemade or canned. I prefer chili without beans, but if you enjoy beans in chili, they work fine in the dip. For salsa, any jarred or fresh variety will do; medium-heat tomato salsa provides a balanced flavor. If the dip seems thinner than you want, you can add a small amount of cornstarch slurry to thicken it, though the cream cheese usually gives sufficient body.
Frequently Asked Questions
Can I make this dip the day before?
Yes. Combine the ingredients in a storage container and refrigerate. When ready to serve, transfer the mixture to the slow cooker and heat on low until warmed through and the cheese is melted.
How can I thicken the dip?
If needed, stir in a small amount of cornstarch mixed with cold water and heat until the dip reaches your desired thickness. Most of the time, the cream cheese provides enough creaminess so additional thickening isn’t necessary.
How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in a slow cooker, stirring frequently to melt the cheese evenly.
This dip is straightforward to make and is a reliable favorite at gatherings. If you try it, leave a comment or rating to share how it turned out. Happy dipping!
More Dip Recipes You’ll Enjoy:
- Baked Caramelized Onion Dip
- Beer Cheese Dip with Bacon
- Hot Jalapeño Corn Dip
- Roasted Red Pepper Dip
- Broccoli Casserole Cheese Dip
Hot Chili Cheese Dip
Ingredients
- 1 finely chopped onion
- 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 (mix of pepper jack and sharp cheddar recommended)
- 2 cans (2.5 ounces each) sliced ripe/black olives, drained (optional)
- 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 onion and garlic to a 3-quart slow cooker. Add the chili, salsa, cream cheese, shredded cheese, and olives.
- Cover and cook on low for 2–3 hours, stirring frequently so the cheese melts and the ingredients combine evenly.
- Garnish with sliced green onions and serve with tortilla chips.
Notes
Use any chili you prefer—homemade or canned. Chili without beans is recommended but not required. Choose your favorite salsa and adjust the heat to taste.
Nutrition
Calories: 179 kcal | Carbohydrates: 6 g | Protein: 7 g | Fat: 15 g | Saturated Fat: 8 g | Sodium: 514 mg