Chili Cheese Dip
A quick three-ingredient appetizer made by layering cream cheese, canned chili, and shredded cheddar, then heating it in the microwave.
Ingredients
- 8 ounces cream cheese softened, 225g
- 1 15-ounce can chili 425g
- 1 cup shredded cheddar cheese 115g
- Tortilla chips or corn chips for serving
Instructions
- Place the softened cream cheese in the center of a 9-inch microwave-safe pie dish or shallow plate.
- Use a spatula or the back of a spoon to spread the cream cheese into an even layer across the bottom of the dish.
- Pour the canned chili over the cream cheese layer.
- Spread the chili gently so it covers the cream cheese completely.
- Sprinkle the shredded cheddar cheese evenly over the chili.
- Microwave on high power for 2 to 4 minutes.
- Check the dip at the 2-minute mark. Continue heating in 30-second intervals until the cheddar cheese is fully melted and the dip is hot and bubbling.
- Remove the dish carefully from the microwave as the container will be hot.
- Serve immediately with tortilla chips or corn chips.
Notes
If you forget to soften the cream cheese, unwrap the brick, place it on a plate, and microwave it on the defrost setting for 15 to 20 seconds.
You can heat this dip in the oven instead of the microwave. Bake it at 350°F (175°C) for 15 to 20 minutes until the edges bubble.
Top the finished dip with sliced jalapeños, diced green onions, or a dollop of sour cream before serving if desired.