This easy 3 Ingredient Chili Cheese Dip is the ultimate crowd-pleasing appetizer! Creamy, cheesy, and loaded with hearty chili flavor — it comes together in minutes and disappears even faster. Whether you’re making it for game day, a potluck, or just a fun weeknight snack, this dip is always a huge hit!
I have been making this dip for years and I bring it to pretty much every get-together I go to. It is one of those recipes that everyone always asks me about. It’s so simple to make and uses ingredients that are easy to find at any grocery store. I’m not judging if you make this just for yourself on a Tuesday night — I’ve been there!
A SIMPLE, DELICIOUS DIP RECIPE
I love a recipe that doesn’t require a ton of effort but still delivers huge flavor. This is absolutely one of those recipes! With just 3 simple ingredients, you get a warm, bubbling, creamy dip that tastes like you put in way more work than you actually did. It uses simple ingredients and it is a cheap dish that can easily feed a whole crowd. Serve it with tortilla chips, crackers, or even some crusty bread and you are good to go!
It’s the perfect thing to whip up when you need something fast. There is no fancy prep work involved — just layer everything together and let the heat do all the work. Boom — the best dip on the table!
“I made this for our football watch party and it was gone within 20 minutes! Everyone kept asking me what was in it and could not believe it was only 3 ingredients. I will definitely be making this again and again!” — Kelly
FREQUENTLY ASKED QUESTIONS
Can I use homemade chili instead of canned?
Absolutely! If you have leftover homemade chili, this is a fantastic way to use it up. Just make sure it isn’t too thin or watery — a thicker chili works best here so the dip holds together nicely.
What kind of cream cheese should I use?
Full-fat block cream cheese works best here and gives you that rich, creamy base. Make sure it is softened before you start so it melts evenly. You can use a reduced-fat version if you prefer but the texture will be slightly different.
Can I make this in a slow cooker?
Yes! You can absolutely make this in a small slow cooker or crock pot. Just combine everything, set it on low, and stir occasionally until everything is melted and combined. It’s a great option for keeping it warm at a party.
What do you serve with chili cheese dip?
Tortilla chips are the classic choice and they are perfect for scooping up all that creamy goodness. But you can also serve this with crackers, soft pretzel bites, sliced baguette, or even sliced bell peppers and celery for a lighter option.
Can I add extra toppings?
Yes, of course! A little dollop of sour cream on top is really good. You can also add some diced jalapeños for an extra kick, a sprinkle of diced green onions, or even some pickled jalapeños. Whatever you prefer!
How do I store leftover chili cheese dip?
Allow it to cool fully then put it in a covered container and into the refrigerator where it will keep for up to 3 days. Reheat it in the microwave in 30-second intervals, stirring in between, or pop it back in the oven at 350°F until warmed through.
Can this be frozen?
I don’t recommend freezing this one. The cream cheese can separate and become grainy when thawed, which affects the texture. This dip is best made fresh or enjoyed within a couple of days from the refrigerator.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cream cheese — make sure this is softened to room temperature so it blends in smoothly and evenly. A block of full-fat cream cheese gives you the best, most creamy result.
- canned chili — use your favorite brand here! I love using a chili with beans for extra heartiness and protein, but a no-bean chili works great too. Use what is in your budget and what your family enjoys.
- shredded cheddar cheese — shred your own from a block for the best melt, or use store-bought pre-shredded cheese for convenience. A Mexican blend or Colby Jack also work really well here.
HOW TO MAKE 3 INGREDIENT CHILI CHEESE DIP
Preheat oven to 350°F. Spray a small baking dish (an 8×8-inch or similar oven-safe dish works perfectly) with nonstick cooking spray.
Spread the softened cream cheese into an even layer across the bottom of your baking dish. You want it as smooth and even as possible so every scoop gets a good layer of that creamy base.
Pour the canned chili directly over the cream cheese layer and spread it out evenly with a spatula.
Top everything generously with the shredded cheddar cheese, making sure to cover the chili all the way to the edges.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes until the cheese on top is fully melted, bubbly, and just starting to get those gorgeous golden spots. Let it rest for just a couple of minutes then serve warm with your favorite dippers!
PRO TIPS FOR THE BEST CHILI CHEESE DIP
- Soften your cream cheese first. This is a big one! Cold cream cheese will not spread easily and it won’t melt as smoothly. Pull it out of the refrigerator about 30 minutes before you start. You want it nice and soft so it creates that perfectly creamy base layer.
- Shred your own cheese. I know it’s an extra step, but shredding cheese from a block makes a real difference. Pre-shredded cheese has a coating on it that can prevent it from melting as smoothly. Freshly shredded cheddar is going to give you that gloriously gooey, melty top.
- Don’t skip the foil. Covering the dish for the first part of baking helps everything heat through evenly before you remove the foil to get that bubbly, golden cheese on top. It’s worth the extra step!
- Use chili with beans for extra nutrition. A chili with beans not only adds great texture, but it also bumps up the protein and fiber content of this dip, making it a more wholesome and nourishing snack for the whole family.
- Keep it warm on a warmer. If you’re serving this at a party or get-together, a small candle warmer or electric warmer plate will keep your dip at the perfect scoopable temperature the entire time. No one wants a cold, stiff dip!
WHAT TO SERVE WITH CHILI CHEESE DIP
The obvious choice here is a big bowl of tortilla chips — and honestly, you really can’t go wrong with that classic combo! But this dip is also really good with:
- Soft pretzel bites
- Crackers of any kind
- Sliced baguette or crusty bread
- Sliced bell peppers, celery, or cucumbers for a lighter, more nutritious option
- Fritos corn chips (these are especially good for scooping!)
- Warm flour or corn tortillas
Want to make this a whole spread? Pair it with some Guacamole, a bowl of Salsa, and some Queso Dip and you have the ultimate appetizer table!
HOW TO STORE LEFTOVERS
Allow the dip to cool fully before storing. Transfer any leftovers into an airtight container and put it in the refrigerator. It will keep for up to 3 days. When you’re ready to enjoy it again, reheat individual portions in the microwave in 30-second increments, stirring in between, until it is warmed through. You can also cover it with foil and reheat it in the oven at 350°F for about 15 minutes. I don’t recommend freezing this dip as the cream cheese tends to separate when thawed.
3 Ingredient Chili Cheese Dip
Ingredients
Method
- Preheat oven to 350°F. Spray an 8×8-inch baking dish (or similar oven-safe dish) with nonstick cooking spray.
- Spread the 8 oz softened cream cheese into an even layer across the bottom of the prepared baking dish.
- Pour the 15 oz can of chili evenly over the cream cheese layer and spread to the edges with a spatula.
- Sprinkle the 1 ½ cups of shredded cheddar cheese evenly over the top of the chili layer, covering it all the way to the edges.
- Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes, until the cheese is fully melted, bubbly, and starting to turn lightly golden in spots.
- Remove from oven and let rest for 2-3 minutes. Serve warm with tortilla chips or your favorite dippers.
Lovely dip!