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Chili Cheese Dip Recipe

4.7 from 139 reviews

A creamy, cheesy chili cheese dip made with Velveeta, cream cheese, and chili, slow-cooked in a crockpot for a warm, melty appetizer perfect for parties or game day.

Ingredients

Scale

Cheese

  • 16 ounces Velveeta cheese, cubed
  • 8 ounces cream cheese, cubed

Chili

  • 15 ounces canned chili without beans
  • 1/2 packet chili seasoning mix

Instructions

  1. Prepare Cheese: Chop the Velveeta and cream cheese into cubes to ensure they melt evenly and quickly during cooking.
  2. Add to Crockpot: Pour the canned chili into the crockpot and evenly distribute the cubed cheeses on top.
  3. Season: Sprinkle half a packet of chili seasoning over the cheese and chili mixture to enhance the flavor.
  4. Cook: Cover the crockpot and set it to low heat. Cook for 1 hour, stirring occasionally until the cheese has fully melted and the dip is hot and smooth.
  5. Serve: Switch the crockpot setting to ‘warm’ to keep the dip at serving temperature. Serve directly from the crockpot with tortilla chips or Fritos, or transfer to a serving bowl.

Notes

  • Use chili without beans for the best texture in the dip.
  • Adjust chili seasoning to taste if you prefer more or less spice.
  • Great party appetizer; can be kept warm in the crockpot for several hours.
  • Pairs well with tortilla chips, Fritos, or vegetables for dipping.

Keywords: chili cheese dip, Velveeta dip, party appetizers, crockpot dip, cheese dip