This Slow Cooker Chili Cream Cheese Dip is the perfect appetizer for game day, a potluck, or anytime. It’s an amazing dip the whole family is sure to enjoy. With just TWO ingredients, the prep is easy and cooking time is a breeze.
Why this chili cream cheese dip recipe works
When you’re looking for an easy dip to whip together, it doesn’t get much better than this. While adding extra ingredients is totally optional, the main two you’ll be using are canned chili and cream cheese. That’s it! Prep time literally takes just a few minutes – opening the cans and unwrapping the cheese – and both get tossed into the crock pot.
This homemade chili cheese dip is one you’ll definitely want to add to your recipe book!
- Chili: What makes this dip recipe super easy to make is the fact that you’ll use 2 cans of chili. I opted in for Hormel Chili with beans, however, you can always choose the kind without beans.
- Cream Cheese: You’ll need 2 bricks of any brand of cream cheese of your choice. I personally like the original Philadelphia cream cheese brand.
Step One – Add chili to the slow cooker first. Then, place the cream cheese bricks on top of the chili.
Step Two – Cover and cook on HIGH for 2 hours. Stir occasionally. Serve warm and enjoy!
What to serve with Chili Cream Cheese Dip
- This chili cheese dip pairs well with corn chips, Fritos scoops, and tortilla chips.
- With its consistency, you can also use it as a topping for taco salad, baked potatoes, or a layered chili cheese dip.
- You can also serve this dip with a variety of toppings such as chopped green onions, sour cream, diced jalapenos, hot sauce, black olives, and salsa. Cilantro can be used for an optional garnish.
Recipe FAQs and Variations
One great idea is to add meat, like good ground beef. You can also add vegetables like diced bell peppers, diced tomatoes, or chilies. To add more flavor, consider adding taco seasoning.
Sure! Shredded cheese would be great for sprinkling on the top or adding to the dip before slow cooking it. You can use shredded cheddar cheese, mild or sharp cheddar cheese, pepper jack cheese, a Mexican cheese blend, Monterey jack, or Colby jack.
Place any remaining dip in an airtight container and store in the fridge for up to 4 days. You can use the leftovers for a variety of things or continue to eat them as a dip. Simply warm dip on the stove top over medium heat until warmed throughout.
Slow Cooker Chili Cream Cheese Dip
- 16 oz. Philidelphia cream cheese (two 8-oz. packages)
- 30 oz. Hormel Chili with beans (two 15-oz. cans)
- Add the chili to the slow cooker.
- Place the cream cheese on top on the chili.
- Cook on HIGH for 2 hours, stirring occasionally.
- Serve with tortilla chips or fritos and enjoy.
- Nutritional values do not include chips.
- Place any remaining dip in an airtight container and store in the fridge for up to 4 days. You can use the leftovers for a variety of things or continue to eat them as a dip. Simply warm dip on the stove top over medium heat until warmed throughout.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.