Hot Chili Cheese Dip – the perfect appetizer to serve for playoff game and Superbowl viewing!

Chili Cheese Dip in a blue bowl with chips on a plate

Robert and I love to watch sports on TV, especially football and basketball. We are in the throes of the NFL playoff games this week, and even though our team – the Denver Broncos – is out of the running, we’re still watching and rooting for our out-of-town friends’ favorite teams. Which means we need game day snacks! This Chili Cheese Dip is a longtime favorite in our house – quick and easy to prepare, flexible, and full of flavor. Plus, chili and sports just go together!

I first created this dip with some of Robert’s leftover chili. He loves making chili, and never makes it the same way twice – and it’s always scrumptious. To his chili I added sautéed onions, cream cheese, and green chiles and Tabasco for a bit of heat. I’ve also made this dip with various other prepared chilis – turkey chili, vegetable chili, and our Award-winning Chili – and all were delicious. So, experiment away!

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Hot Chili Cheese Dip

Chili Cheese Dip

  • Author: by Lee Clayton Roper
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Total Time: 12 minutes
  • Yield: Makes 2 heaping cups; serves 8 to 10 1x
  • Category: Appetizers, Quick & Easy, Gluten Free
  • Method: Stovetop
  • Cuisine: Hearty
  • Diet: Gluten Free

Ingredients

Scale

1 teaspoon olive oil
1/4 large onion, chopped
2 cups of your favorite chili (See Note)
8 ounces cream cheese (can use Neufchatel or low-fat), cut into 1-inch cubes
1 can (4 ounce) diced green chiles
1/2 teaspoon Tabasco sauce (or more to taste)
Kosher salt, to taste


Instructions

  1. In a medium saucepan over medium heat, heat the olive oil. When hot, add the onion and cook until softened.
  2. Stir in chili, chiles and Tabasco sauce. Cook until dip is hot.
  3. Stir in cheese; cook, stirring until cheese melts.
  4. Season to taste with salt.
  5. Remove from heat and spoon into heatproof serving bowl. Serve warm with tortilla chips.

Notes

Note on chili: I prefer to use our homemade chili (usually leftover) in this dish. You can also use purchased; when I don’t have homemade on hand, I like to use 1 can of Whole Foods organic turkey chili.

Gluten Free: If using purchased chili, check the ingredients to confirm there is no gluten.

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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