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5
from
9
votes
Chili Cream Cheese Dip
Make this easy cream cheese dip with canned chili, shredded cheddar and cream cheese.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
8
-12 servings
Calories:
120
Author:
Candace
Equipment
9" pie pan
Ingredients
8
ounces
cream cheese
softened preferred
1
can
chili
about 15-19 ounces
1½
cups
shredded cheese
Mexican blend or cheddar
Optional Garnish
green onion
chopped
¼
cup
tomatoes
chopped
¼
cup
chopped cilantro
Instructions
Preheat oven to 350˚F.
Spread cream cheese in the pie pan. Spread with chili, then sprinkle with cheese.
Bake for 15-20 minutes or until hot and cheese is melted. Broil to brown the top if desired. Serve warm with tortilla chips.
Notes
Nutrition calculated without optional toppings.
Refrigerate dip covered for up to 3 days.
It is not recommended to freeze this dip.
Nutrition
Calories:
120
|
Carbohydrates:
3
g
|
Protein:
7
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
32
mg
|
Sodium:
233
mg
|
Potassium:
86
mg
|
Fiber:
0.001
g
|
Sugar:
2
g
|
Vitamin A:
300
IU
|
Vitamin C:
0.2
mg
|
Calcium:
148
mg
|
Iron:
0.1
mg