Healthy 3-Ingredient Chili Cheese Dip

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Here’s my go-to 3-ingredient chili cheese dip recipe that comes together in minutes and always disappears fast at parties. The combination of melty cheese, zesty chili, and cream cheese creates the perfect dip for tortilla chips or crackers.

This dip has become my reliable backup plan whenever I need a quick appetizer. I usually make a double batch because it’s the first thing to run out at gatherings. Nothing better than an easy crowd-pleaser, right?

What Kind of Chili Should I Use?

The type of canned chili you choose will set the tone for your entire dip, so pick one that matches your taste preferences. You can go with a basic beef chili, turkey chili for a lighter option, or even vegetarian chili if you’re serving vegetarian guests. Most grocery stores carry both spicy and mild versions – if you’re serving a crowd, it’s usually safer to go with mild and let people add their own heat with hot sauce. Just make sure to choose a chili without beans if you want a smoother dip texture, though bean chili works fine if you don’t mind a chunkier consistency. Remember to drain off any excess liquid from the chili before adding it to your dip to prevent it from becoming too runny.

Options for Substitutions

This super simple dip is pretty forgiving when it comes to swaps! Here’s what you can try:

• Canned chili: You can use any type of canned chili – meat or vegetarian. If you’re in a pinch, you can even use 2 cups of leftover homemade chili. Just make sure it’s not too watery.
• Cream cheese: Regular cream cheese works best here, but you can use light cream cheese if you prefer. Neufchâtel cheese is another good option that has less fat. Just avoid fat-free versions as they won’t melt as smoothly.
• Sharp cheddar cheese: While sharp cheddar gives the best flavor, you can use mild cheddar, Mexican cheese blend, or even pepper jack for a spicy kick. Just make sure to use a good melting cheese – avoid pre-shredded cheese if possible, as it doesn’t melt as well.
• Tortilla chips: While not part of the dip itself, for serving you can swap tortilla chips with corn chips, crackers, celery sticks, or even toasted bread chunks.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chili cheese dip is preventing it from becoming grainy or separating – this often happens when you heat it too quickly or at too high a temperature, so keep your heat low and steady while stirring frequently. Adding cold cream cheese straight from the fridge can lead to lumps, so make sure it’s properly softened at room temperature for at least an hour before mixing (or microwave in 15-second intervals if you’re short on time). To avoid a rubbery texture that happens when cheese is overcooked, remove your dip from the heat source as soon as everything is melted and well combined – the residual heat will keep it warm without compromising the creamy texture. For the smoothest results, try grating your own cheddar instead of using pre-shredded cheese, as the anti-caking agents in packaged shredded cheese can affect the dip’s consistency.

What to Serve With Chili Cheese Dip?

While tortilla chips are the classic choice for this cheesy dip, there are lots of other tasty options to try! Raw veggies like celery sticks, baby carrots, and bell pepper slices make great dippers and add a nice crunch factor. For a party spread, I like to put out an assortment of dippers including pretzel rods, bagel chips, and warm pita triangles. Since this dip is pretty rich, serving it alongside some fresh cut vegetables or a simple salad helps balance things out and keeps your guests coming back for more.

Storage Instructions

Keep Fresh: Got leftover chili cheese dip? No problem! Just transfer it to an airtight container and pop it in the fridge. It’ll stay good for up to 4 days, though I doubt it’ll last that long – it’s usually gone in my house within a day or two!

Make Ahead: This dip is perfect for prepping ahead of time. You can mix everything up to 24 hours before your party or gathering. Just keep it in the fridge and warm it up when you’re ready to serve.

Warm Up: When you’re ready to enjoy your leftover dip, heat it up in the microwave in 30-second intervals, stirring between each, until it’s nice and melty. You can also warm it up in a small saucepan over low heat, stirring occasionally to prevent sticking.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 60-70 g
• Fat: 90-100 g
• Carbohydrates: 80-90 g

Ingredients

• 1 can chili (15 oz)
• 8 oz cream cheese, softened
• 1 1/2 cups grated sharp cheddar cheese
• Tortilla chips or corn chips, for dipping

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C).

This ensures the oven reaches the right temperature by the time you have prepared the dip.

Step 2: Layer the Cream Cheese

Take a pie pan and spread cream cheese evenly across the bottom.

Using a spatula or the back of a spoon can help achieve a smooth and even layer.

Step 3: Add the Chili Layer

Pour your canned or homemade chili over the cream cheese layer.

Use a spoon or spatula to spread it evenly, ensuring the cream cheese is completely covered by the chili.

Step 4: Top with Cheddar Cheese

Generously sprinkle shredded cheddar cheese over the chili layer.

Ensure the chili is fully covered for a cheesy top layer that will melt beautifully.

Step 5: Bake the Dip

Place the pie pan in the preheated oven and bake for about 25 minutes, or until the cheddar cheese is melted and bubbly.

This bake time should create a deliciously warm and gooey dip.

Step 6: Serve and Enjoy

Once the dip is ready, remove it from the oven carefully using oven mitts.

Let it cool slightly before serving.

Pair it with your favorite chips and dig in for a delightful treat!