This homemade chili cheese dip is perfect for you to make with your favorite homemade chili and salsa. Creamed cheese and cheddar thicken this dip up for the perfect hot scoopable dip.

Also, makes a great topping for baked potatoes, nachos, and a big plate of french fries.

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chili cheese dip that was made in a crock pot served in a bowl with chips and cheddar cheese

If you enjoy warm crock pot dips, be sure to try my Crock Pot Maryland Crab Dip, Creamy Crock Pot Buffalo Dip, and Ground Beef Cheesy Taco Dip.

5 Ingredients You Will Need

homemade chili, homemade salsa, cayenne pepper, cream cheese and cheddar cheese

You only need five ingredients to make this chili cheese dip recipe. The best part is that you can use leftover chili and salsa if you want.

Chili: For the chili cheese dip, you’ll need some leftover chili. It’s a great way to use up any leftover chili you have in your fridge or freezer.  If you are in a pinch for time, you could use canned chili. 

Cheese: For the cheese, you will need two kinds: sharp cheddar for that rich, tangy flavor and cream cheese for a creamy, indulgent perfect for dipping. 

Salsa: Here is where you can make this recipe your own. Use your favorite store-bought salsa or browse through the list of homemade salsa recipes. 

Spice: I like to add a hint of heat to my cheese dip by using some cayenne pepper. It gives the dip a subtle kick without being overpowering. If you prefer a milder heat, you can use a pinch of paprika or a few dashes of hot sauce. The beauty of this recipe is that you can customize the level of heat to suit your preference. 

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

Equipment Needed

For this recipe, I used a 1.5 quart slow cooker which is perfect for a party of 10 to 12 people. See below to make a big batch of chili cheese dip for your party.

Step By Step Instructions For Making Homemade Chili Cheese Dip

  1. Begin by allowing the cream cheese to come to room temperature to soften. This can be done by leaving it out on the counter for about 30-60 minutes before starting the recipe.
  2. Next, spray the bottom of your slow cooker with non-stick cooking spray or use a liner made for crock pots. This will help prevent the dip from sticking to the bottom and make cleaning up easier.
  3. Place the softened cream cheese, shredded cheddar cheese, homemade chili, cayenne pepper, and salsa into the Crock-Pot. 
5 ingredients in a crock pot for chili cheese dip ready to stir
  1. Carefully stir the mixture together as best you can – it will remain a little bit lumpy, but don’t worry, as it heats, it will soften more and blend with the other ingredients as it cooks.
chili cheese dip mixed in a crock pot ready to cook
  1. Place the lid on the crockpot for 2 to 3 hours on low.   The dip will become creamy, and smooth as the cheese melts during cooking.  Be sure to stir the dip before serving to ensure all the flavors are evenly distributed.

Tip: Keep in mind that the cook time for crockpot recipes can vary based on the age and size of the slow cooker. Older slow cookers may have less powerful heating elements, leading to longer cooking times, while newer models tend to cook more efficiently. Additionally, the size of the slow cooker plays a role, as larger models may require more time to reach and maintain the desired temperature.

Party Tips For Making Ahead Of Time And Reheating

You can prepare the cheesy chili dip ahead of time and store it in an airtight container in the refrigerator for up to 2 days before serving. Simply reheat it in the slow cooker on low heat, stirring occasionally until warmed through. Another option is to reheat the dip in the microwave, stirring every 30 seconds until it reaches the desired temperature.

 If you’re making the dip for a party, consider preparing it the day before and reheating it just before your guests arrive to save time on the day of the event.

Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

crock pot chili cheese dip ready to serve with toppings.

Scoops and Topping Ideas

Scoop Ideas

  • Tortilla chips
  • Corn chips (Frito Scoops)
  • Pita chips
  • Carrot and celery sticks
  • Breadsticks or toasted baguette slices

Use It As A Topping

Chili cheese dip works well as a topping for baked potatoes, filling for quesadillas and crock pot hot dogs, or poured over nachos

Variation Ideas

🌶️ Make it spicy:  If you’re a fan of spicy food, you might want to try adding some freshly chopped jalapeños or my personal favorite, pickled jalapeños. You can also add a few tablespoons of your preferred hot sauce like sriracha or Tabasco to enhance the spiciness. For an extra fiery kick, sprinkle in some crushed red pepper flakes. The best part about this recipe is that you can adjust the level of heat to your liking. Note that you could also use spicy chili or medium-to-hot salsa to add heat to the dip. 

🥣 Chili: You can use any favorite homemade chili. Recipes with a variety of beans, corn,  and peppers are all great to make this recipe.

🧀 Change up the cheeses: You might enjoy switching the shredded cheddar cheese for other options, such as pepper jack cheese, mozzarella, or a Mexican cheese blend.

🥄Stir-ins: I like to add cooked bacon bits, chopped onions, diced green chiles, or chopped bell peppers (red, green, or yellow) to provide a pop of color and a slightly sweet flavor.

What To Do With Leftovers

Leftover chili cheese dip can be stored in an airtight container in the refrigerator for up to 3-4 days. It can be reheated in the microwave, stirring every 30 seconds until it reaches the desired temperature. Alternatively, you can reheat it in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through

 When reheating the chili cheese dip, ensure that it reaches an internal temperature of 165°F (74°C) to guarantee it is safe to consume. You can use a food thermometer to check the temperature. 

Can chili cheese dip be frozen? 

This chili cheese dip can be frozen. Place the dip in an airtight container or freezer-safe bag, ensuring it’s sealed properly to prevent freezer burn. It can be stored in the freezer for up to 1-2 months. When you’re ready to enjoy it, thaw the dip in the refrigerator overnight and reheat it using your preferred method, such as in the microwave or in the oven. Remember to stir it occasionally during reheating to ensure even warming.

I Want To Answer Your Questions & Hear Your Comments

Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.

warm chili cheese dip ready to serve with cilantro, jalapeno and onions on top
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5 Ingredient Crock Pot Chili Cheese Dip

Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 10
Spice up your party with this delicious and easy make-ahead 5 ingredient chili cheese dip! Perfect for game day or topping on baked potatoes and nachos.  This warm creamy cheese dip recipe is the perfect crowd-pleasing appetizer for which everyone will want the recipe. 

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 2 1/2 cups chili, homemade or two 14 oz cans of store-bought chili
  • 4 ounce cream cheese, soften to room temperature
  • 2 cups cheddar cheese, shredded
  • 1/4 cup salsa, homemade or jar
  • 1/3 teaspoon cayenne pepper , optional, more if you like it spicy

Instructions
 

  • Begin by allowing the cream cheese to come to room temperature to soften. This can be done by leaving it out on the counter for about 30-60 minutes before starting the recipe.
  • Next, spray the bottom of your slow cooker with non-stick cooking spray or use a liner made for crock pots. This will help prevent the dip from sticking to the bottom and make cleaning up easier.
    2 1/2 cups chili, 4 ounce cream cheese, 2 cups cheddar cheese, 1/4 cup salsa, 1/3 teaspoon cayenne pepper
  • Place the softened cream cheese, shredded cheddar cheese, homemade chili, cayenne pepper, and salsa into the Crock-Pot.
  • Carefully stir the mixture together as best you can – it will remain a little bit lumpy, but don’t worry, as it heats, it will soften more and blend with the other ingredients as it cooks.
  • Place the lid on the crockpot for 2 to 3 hours on low. The dip will become creamy, and smooth as the cheese melts during cooking. Be sure to stir the dip before serving to ensure all the flavors are evenly distributed.

Notes

Scoop Ideas
  • Tortilla chips
  • Corn chips (Frito Scoops)
  • Pita chips
  • Carrot and celery sticks
  • Breadsticks or toasted baguette slices
Use It As A Topping
Chili cheese dip works well as a topping for baked potatoes, filling for quesadillas and hot dogs, or poured over nacho chips. 
Serving: 1g, Calories: 149kcal, Carbohydrates: 5g, Protein: 7g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 34mg, Sodium: 229mg, Potassium: 171mg, Fiber: 1g, Sugar: 3g, Vitamin A: 795IU, Vitamin C: 54mg, Calcium: 178mg, Iron: 0.5mg
Course: Appetizer
Author: Gina Dickson

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