Hot Chili Cheese Dip – the perfect appetizer to serve for playoff game and Superbowl viewing!
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!
Chili Cheese Dip
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Total Time: 15 minutes
- Yield: Makes 2 heaping cups; serves 8 to 10 1x
- Category: Appetizers, Quick & Easy, Gluten Free
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
- In a medium saucepan over medium heat, heat the olive oil. When hot, add the onion and cook until softened.
- Stir in chili, cheese, chiles and Tabasco sauce. Cook until cheese is melted and the dip is heated through. Season to taste with salt.
- Serve warm with tortilla chips.
Note: 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 Whole Foods organic turkey chili.
Gluten Free: If using purchased chili, check the ingredients to confirm there is no gluten.