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.
Nutrition
Notes
Make it ahead: You can assemble this dip the night before, cover it tightly with foil, and keep it in the refrigerator. When you're ready to serve, bake it per the directions above — you may just need to add a few extra minutes to the baking time since you are starting from a cold state.
Boost the nutrition: Choosing a chili with beans adds a good source of plant-based protein and fiber, making this a more wholesome and nourishing dip. Serving with sliced bell peppers, celery, or cucumbers alongside the chips is a great way to add more vegetables to the spread.
Storage: Store leftovers in a covered airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second intervals, stirring in between, or cover with foil and warm in a 350°F oven for about 15 minutes. Freezing is not recommended as the cream cheese may become grainy when thawed.