3-Ingredient Chili Cheese Dip (Print Version)

A hot, creamy chili cheese dip made with cream cheese, canned chili, and cheddar in one baking dish.

# Ingredients:

For the dip

01 - 8 oz (226 g) cream cheese, fully softened

02 - 1 can (15 oz / 425 g) thick canned chili, with or without beans

03 - 1 1/2 cups (170 g) shredded sharp cheddar cheese

# Instructions:

01 - Preheat the oven to 375°F (190°C). Set out an 8-inch oven-safe skillet, 9-inch pie dish, or small baking dish.

02 - Spread the softened cream cheese across the bottom of the dish in an even layer. Work it all the way to the edges.

03 - Spoon the chili over the cream cheese and smooth it gently. If the chili is watery, leave 1-2 tablespoons of loose liquid behind.

04 - Sprinkle the shredded cheddar evenly over the chili, covering the surface without bare spots.

05 - Bake for 18-22 minutes, until the cheese is melted and the edges are bubbling. Rest for 5 minutes, then serve hot with sturdy chips or crackers.

# Notes:

01 - Best served hot, shortly after baking.

02 - Use thick canned chili for the cleanest scoop.

03 - For a spicier dip, use hot chili or pepper jack cheese.

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