Chili Cheese Dip

Creamy chili cheese dip made with canned no-beans chili, Velveeta, cream cheese, cheddar, and mild salsa. Ready in 15 minutes.

Course Appetizer, Dip

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings people as a dip

Calories 173kcal

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

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.