This chili cheese dip started as a “tiny batch, no leftovers” situation… and then we remembered who we are. So yes, you might still end up scraping the pot with a chip. Don’t say you weren’t warned!
This is the dip you make when you need something warm and cheesy in about 15 minutes and you do not feel like babysitting a slow cooker. It’s chili cheese dip, not queso in a costume, so it stays chili-forward on purpose. It stays smooth, it scoops clean, and it doesn’t turn into a thick cheese brick halfway through the bag of chips. If you want a fresher topping than jarred salsa, use my Pico de Gallo.
If you want one more easy dip on the table, my French Onion Dip is perfect next to this.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
This one is made for parties, and is perfect for game day. Keep it mild, set out spicy toppings, and let everyone make it their problem.
- Fast. Ready in about 15 minutes.
- Creamy. Half Velveeta cheese, half cream cheese is the sweet spot.
- Party-friendly. Mild salsa keeps it easy for everyone.
- Adaptable. Swap cheeses, add heat, pile on toppings.
- Scoopable. Stays smooth instead of turning into a cheese brick.
What to serve with Chili Cheese Dip
Serve this with sturdy tortilla chips, corn chips, pretzel bites, or mini bell peppers. If you’re doing a snack spread, put out extra salsa, pickled jalapenos, and green onions so people can build their ideal bite.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Chili (no beans). Keeps the dip smooth and easy to scoop. Chili with beans works too, it’ll just be chunkier. If you want to make it homemade, use my Chunky Beef Chili.
- Velveeta. Helps everything melt silky and stay smooth as it sits.
- Cream cheese. Adds richness and a little tang so the dip doesn’t taste flat.
- Cheddar. Brings the bold, real cheese flavor.
- Mild salsa. Adds flavor and a little texture without turning up the heat. If you want a fresher topping, use my Pico de Gallo.
- Cilantro. Optional, but it makes the whole thing feel fresh and finished.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped. Cube the Velveeta and cream cheese. Measure the salsa. Have the cheddar ready (you’ll use 1 cup in the dip and save 1/4 cup for the top).
Make the dip. Warm the chili in a small saucepan over medium-low heat until it’s steaming. Stir in the Velveeta and cream cheese until melted and smooth. Stir in 1 cup cheddar until melted. Stir in the salsa, starting with 3 tablespoons. Add 1 more tablespoon if you want it a little looser.
Finish it off, and serve. Spoon into a serving bowl, then top with the remaining 1/4 cup cheddar, a spoonful of salsa, and chopped cilantro. Serve with corn chips, fritos scoops.
Troubleshooting Guide – Common Problems and Solutions
- Dip thickened after sitting. Warm it gently and stir in a splash of milk until it’s scoopable again.
- Dip is too thin. Simmer on low for 2 to 3 minutes, stirring often, or stir in a little more cheddar.
- Cheese looks grainy. The heat was too high. Turn it down to medium-low and stir until it smooths out.
- Cheese isn’t melting smoothly. Let the Velveeta and cream cheese fully melt first, then add the cheddar.
- Dip got clumpy. Add the cheddar in small handfuls and stir until each addition melts before adding more.
Kylee’s Notes
- Use gentle heat from start to finish. Medium-low is the move so the cheeses melt smoothly without separating.
- Cube the Velveeta and cream cheese before you start. It speeds up melting and keeps you from overcooking the chili while you wait.
- Stir often, especially while the cheeses melt. A steady stir helps everything blend into a smooth, glossy dip.
- Make sure the base mixture is completely smooth before adding cheddar. Once the Velveeta and cream cheese are fully melted, the cheddar blends in way better.
- Add cheddar in small handfuls. Give each addition a chance to melt before adding more so it stays silky.
- Stir in salsa at the end. Salsa can thin the dip, so adding it last lets you control the final texture.
How to store leftovers
Refrigerator
Let the dip cool, then store in an airtight container in the fridge for up to 4 days.
Stir well and use a splash of milk when reheating to help smooth it out.
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Chili Cheese Dip
Recommended Equipment
- Cutting board and knife
Ingredients
- 15 oz canned chili (I use the no beans kind for a smoother dip)
- 4 ounces Velveeta (cubed)
- 4 ounces cream cheese (cubed)
- 1 1/4 cups shredded cheddar (divided)
- 3 to 4 tablespoons mild salsa (plus more for topping)
Directions
- Get prepped. Cube the Velveeta and cream cheese. Measure the salsa. Have the cheddar ready (you’ll use 1 cup in the dip and save 1/4 cup for the top).
- Warm the chili. Add 15 oz canned chilito a small saucepan over medium-low heat. Warm it until it’s steaming and bubbling a little around the edges.
- Melt the base. Add 4 ounces Velveeta and4 ounces cream cheese Stir often until melted and smooth.
- Add the cheddar. Stir in 1 cup of the 1 1/4 cups shredded cheddara handful at a time, letting it melt before adding more.
- Finish and top. Stir in 3 to 4 tablespoons mild salsa, starting with 3 tablespoons. Add 1 more tablespoon if you want it a little looser. Top with the remaining 1/4 cup cheddar, a spoonful of salsa, and chopped cilantro right before serving.
- Serve with corn chips, fritos scoops etc
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Notes
- This recipe makes about 3 cups.
- Low heat only. Keep it at medium-low so the cheese stays smooth.
- Cube the cheeses. Smaller cubes melt faster and more evenly.
- Add cheddar slowly. Stir it in a handful at a time so it melts without clumping.
- Start with less salsa. Use 3 tablespoons first, then loosen with 1 more if needed.
- Keep it warm. Use a slow cooker on warm and stir once in a while.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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