About this recipe
Bright, cheesy, and hearty, Chili Cream Cheese Dip is the kind of party starter that disappears fast. I’ve made this dip dozens of times for game days and casual get-togethers, and it always brings the right mix of creamy comfort and zippy flavor. For another crowd-pleasing creamy appetizer idea, try this creamy cheese pretzel dip that pairs well with salty dippers.
Why Make This Recipe
- Fast to assemble: you can build it in 5–10 minutes and bake in 20–25 minutes.
- Crowd-pleasing flavor: warm cream cheese plus chili and melted cheddar hits savory and slightly spicy notes.
- Versatile for occasions: perfect for game day, potlucks, or a cozy movie night.
- Minimal equipment and pantry-friendly ingredients make it simple to pull together.
- Personal insight: I love that it’s forgiving — swap cheeses or chili styles and it still turns out delicious, similar to how I adapt my crockpot cream cheese chicken chili for different tastes.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 20–25 minutes (plus 2–3 minutes under broiler if you like a browned top)
- Total time: 30–40 minutes
- Servings: 6–8 as an appetizer (about 1/4–1/3 cup per person)
- Difficulty: Easy
- Method: Mix room-temperature cream cheese with canned chili and shredded cheese, bake in a shallow baking dish at 350°F until bubbly.
My Experience Making This Recipe
I tested this dip several times to balance texture and spice. Early trials were too watery when I used an undrained chili; draining or using a thick chili solved that and produced a creamier finish. I also confirmed that baking at 350°F gives even heating without breaking the cheese.
How to Make Chili Cream Cheese Dip
Start by letting an 8-ounce block of cream cheese sit at room temperature for 20–30 minutes so it softens for easy mixing. In a mixing bowl, fold together the softened cream cheese, one 15-ounce can of chili (either drained or thick-style), 1 to 1 1/2 cups shredded sharp cheddar, and 1 teaspoon garlic powder; spread into a 9-inch pie plate or 8×8-inch baking dish. Bake at 350°F for 20–25 minutes until the center is bubbly, then optionally broil 1–2 minutes to brown the top. For a stovetop version, warm gently over low heat in a small skillet, stirring frequently until homogenous.
(For a dessert contrast after the main event, consider serving a light treat like a cream cheese caramel apple dip.)
Expert Tips for Success
- Always start with room-temperature cream cheese; microwaving in 10–15 second bursts can help if you’re short on time, but don’t overheat.
- If your canned chili is watery, drain most of the liquid or use a slotted spoon to avoid a runny dip.
- Use freshly shredded cheese (1–1 1/2 cups) — pre-shredded cheese often contains anti-caking agents that can affect melting.
- Bake in an oven-safe cast-iron or ceramic dish for even heat retention; if you want a browned top, switch to broil for 1–2 minutes while watching closely.
- For a spicy kick, stir in chopped pickled jalapeños or serve with a side of sliced fresh jalapeños; if you like heat inspiration, my notes on a jalapeño cream cheese dip might spark ideas.
How to Serve Chili Cream Cheese Dip
- Classic pairing: serve with sturdy tortilla chips, pita wedges, or toasted baguette slices for scooping.
- Make it part of a snack board with sliced veggies, pickles, and cured meats for variety.
- Garnish with chopped green onions, cilantro, or a drizzle of hot sauce for color and brightness.
- For a fun sweet-and-savory combo after the dip, follow with a light dessert like this banana cake cream cheese roll.
Storage and Reheating Guide
Cool the dip to room temperature, then transfer to an airtight container and refrigerate for up to 3–4 days. To freeze, spoon into a freezer-safe container leaving 1/2 inch headspace and freeze up to 2 months; texture will change slightly, so thaw overnight in the refrigerator before reheating. Reheat in a 350°F oven for 10–15 minutes until warm and bubbling, or microwave in 30–45 second bursts stirring between until evenly heated. Add a splash (1–2 tablespoons) of milk if it seems too thick when reheating.
Recipe Variations
- Vegetarian: use a meatless chili or canned lentil chili to keep hearty texture without meat.
- Dairy-free: swap to full-fat dairy-free cream cheese and a vegan shredded cheese; bake the same way but expect a slightly different melt.
- Extra spicy: fold in 1–2 chopped fresh jalapeños and 1/2 teaspoon cayenne, or top with pickled jalapeños.
- Layered bake: spread corn chips in the dish first, pour the dip on top and add an extra 1/2–1 cup cheese for a nacho-style presentation.
Nutritional Highlights
- Provides protein from cream cheese and cheddar and some fiber if you use a bean-based chili.
- High in fat and sodium — enjoy in moderation and pair with fresh vegetables to balance the meal.
- Allergen info: contains dairy; check canned chili labels for gluten or soy if you have sensitivities. A 1/4–1/3 cup serving is a reasonable portion for appetizer nutrition control.
Troubleshooting Common Issues
- Too runny: stir out excess liquid from the chili before mixing; bake a few extra minutes to evaporate moisture.
- Grainy texture or separation: caused by overheating—use gentle heat and avoid prolonged high broil. Softening cream cheese at room temp prevents overmixing.
- Top burns before center heats: use a lower rack in the oven and cover loosely with foil for the first 15 minutes, then remove foil to finish browning.
Frequently Asked Questions
Q: Can I make this dip ahead of time?
A: Yes — assemble the dip, cover and refrigerate for up to 24 hours, then bake at 350°F for 25–30 minutes straight from cold; you may need an extra 5 minutes if very cold. This saves time on party day and keeps textures stable.
Q: What is the best chili to use — with beans or without?
A: Use whichever you prefer; beanless meat chili gives a smoother, chunk-free dip, while bean chili adds texture and fiber. If you want less liquid, choose a thicker chili or drain the excess.
Q: Can I brown the top without broiling?
A: Yes — sprinkle an extra 1/4–1/2 cup shredded cheese on top 5 minutes before the end of baking and move the dish to the top rack. If you do use broil, watch closely for 1–2 minutes so it doesn’t burn.
Q: How do I keep the dip warm for a party?
A: Transfer the baked dip to a small slow cooker set to the warm setting, or use a chafing dish. Stir every 20–30 minutes and keep a lid on to prevent drying.
Conclusion
For a tested, comforting crowd-pleaser with straightforward technique and flexible variations, Chili Cream Cheese Dip is a go-to. If you want to compare a similar oven-baked version and original inspiration, check this write-up on Chili Cheese Dip | The Girl Who Ate Everything.
Print
Chili Cream Cheese Dip
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
Bright, cheesy, and hearty, this Chili Cream Cheese Dip is a crowd-pleaser perfect for game days and casual gatherings.
Ingredients
- 8 ounces cream cheese, room temperature
- 1 (15-ounce) can chili (drained or thick-style)
- 1 to 1 1/2 cups shredded sharp cheddar cheese
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, fold together the softened cream cheese, chili, shredded cheddar, and garlic powder.
- Spread the mixture into a 9-inch pie plate or 8×8-inch baking dish.
- Bake for 20–25 minutes until the center is bubbly.
- For a browned top, broil for an additional 1–2 minutes if desired.
- Serve warm with tortilla chips, pita wedges, or baguette slices.
Notes
For a spicy kick, stir in fresh jalapeños or serve with sliced jalapeños on the side. This dip can be made ahead and baked just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4-1/3 cup per person
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg