Chili Cheese Dip
Chili cheese dip creates a satisfying and delicious snack that is perfect for a big game-day crowd!
Servings: 6
Calories: 99kcal
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
Calories: 99kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 90mg | Potassium: 38mg | Sugar: 1g | Vitamin A: 381IU | Vitamin C: 0.003mg | Calcium: 28mg | Iron: 0.03mg