a bowl of Chili Cheese Dip with a tortilla chip

Chili cheese dip creates a satisfying and delicious snack that is perfect for a big game-day crowd!

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Prep Time5

Cook Time15

Total Time20

Servings

This chili cheese dip is a party classic done right—rich, scoopable, and indulgent in all the best ways.

Close-up of a tortilla chip being dipped into warm chili cheese dip, loaded with melted cheese and herbs

Every bite delivers smooth, melty goodness thanks to silky chili, real cheddar, and creamy pepper jack, all swirled together into one bubbling pot of Tex-Mex comfort. It’s thick enough to hold up on chips, smooth enough to spread, and flavorful enough to steal the show.

What sets it apart? It’s the way everything melts together perfectly.

Chili Cheese Dip Ingredients

Labeled ingredients for chili cheese dip including chili, cream cheese, salsa, shredded cheddar, jack cheese, and cilantro

SHORTCUT, BUT SMART
Canned chili keeps this fast and accessible, but don’t underestimate what good technique does here. Using freshly shredded cheese (not prebagged) makes it creamier. A small tweak with your salsa—mild, medium, or hot—customizes the whole thing to your crowd.

INGREDIENTS LIST

2 cans chili
½ cup chunky salsa
4 ounces cream cheese
2 ½ cups shredded mild cheddar cheese
1 cup shredded pepper jack cheese
2 tablespoons chopped cilantro

Ingredient Substitutions

CHILI: You can use whatever type of chili you prefer. Homemade or a can of chili both work fine in this easy chili dip. Try our popular chili recipe for a great option.

SPICE: For an extra kick, you have plenty of options for this easy recipe. You can either pick a spicy chili, add a small can of green chilies to your mixture or add a couple of dashes of hot sauce.

How To Make This Chili Cheese Dip Recipe

LAYERED MELT STRATEGY
You’re not just dumping it all in and crossing your fingers. First, the chili and salsa are heated and blended to deepen flavor and eliminate excess water. Then the softened cream cheese is worked in until completely smooth—no lumps. The cheeses go in one at a time, so the texture stays creamy, not gritty.

Four-step process showing how to make chili cheese dip by adding ingredients one at a time—cream cheese, shredded cheddar, and mozzarella—on low heat until the mixture is smooth and creamy. Text overlay emphasizes “Key Strategy: Add ingredients one at a time and allow them to melt fully (Low & Slow!)”.

How To Serve

Serve it hot with corn chips, tortilla chips or chopped fresh vegetables. Spoon it over baked potatoes. Ladle onto fries. Tuck into tortillas with scrambled eggs. It’s dip, but it’s also meal-level delicious.

Storing Chili & Cheese Dip

MAKE-AHEAD:
Make it the night before, cover and refrigerate. When ready to serve, reheat on the stove over low heat, stirring often. If needed, add a splash of milk to loosen.

STORAGE:

Fridge: Up to two days in an airtight container.
Reheat: Stove is best. Microwave in short bursts, stirring in between.

Freezer? Not ideal. Cream cheese and fresh-shredded cheese don’t thaw well here.

Top view of chili cheese dip in a bowl with shredded cheddar, surrounded by tortilla chips and fresh herbs

Chili cheese dip—It’s nostalgic, easy to throw together, and always the first thing to disappear at a party. Whether you’re scooping it with chips or sneaking a spoonful straight from the dish, one thing’s for sure: you’ll want to make extra.

Want more yummy appetizer ideas? Our buffalo chicken dip and Rotel dip are two easy dip recipes that have been longtime reader favorites.

Even More Dip Recipes

Chili Cheese Dip

5 from 1 vote

Chili cheese dip creates a satisfying and delicious snack that is perfect for a big game-day crowd!

Prep Time 5

Cook Time 15

Total Time 20

Servings

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Ingredients

30 ounces canned chili, no beans (I used Wolf brand chili but you can use your favorite brand) (two 15-ounce cans or 425g)
½ cup chunky salsa, the heat level of salsa is up to you (I used Pace brand salsa)
4 ounces cream cheese, softened and cubed
2 ½ cups freshly shredded mild cheddar cheese, divided 2 cups for the body of the dip and ½ cup for garnish
1 cup freshly shredded pepper jack cheese
2 tablespoons freshly chopped cilantro, optional garnish

Instructions

Add both cans of chili to a 4-5 quart saucepan over medium heat, stirring constantly.
Stir in the chunky salsa and continue stirring often until the chili and salsa are completely combined and heated through. About 5-8 minutes.
Keep the stovetop heat on medium, and add in the softened cubed cream cheese. Keep stirring constantly until the cream cheese has melted into the chili. (You can mash the cubes of cream cheese while stirring to help the incorporation process)
Stir in the 2 cups freshly shredded cheddar cheese, stirring constantly until the cheddar cheese has melted.
Stir in the shredded pepper jack cheese. Remove from the heat. Top with the remaining ½ cup of cheddar cheese and sprinkle with the chopped cilantro.
Serve immediately with corn chips.
Cover and chill in the refrigerator for up to 2 days.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant
Amy Tandiko Graphic Designer
Ina Chong