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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



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


  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.


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.

© A Well-Seasoned Kitchen ®