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Victoria Haneveer

Easy Canned Chili Cheese Dip

This is a hot layered dip made with cream cheese, canned no-bean chili and shredded Cheddar. Serve it with tortilla chips for a quick appetizer.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 8 appetizer servings
Course: Appetizer
Cuisine: Tex Mex
Ingredients Method Notes

Ingredients
 

  • 1 pound (450g) cream cheese, softened
  • 15 ounces (425g) canned no-bean chili con carne
  • 1 pound (450g) Cheddar cheese, shredded
  • 13 ½ ounces (380g) tortilla chips, for serving

Method
 

  1. Spread the softened cream cheese over the base of a microwave-safe serving dish.
  2. Spread the canned chili over the cream cheese. Top with the shredded Cheddar in an even layer.
  3. Microwave until the dip is hot and the cheese has melted, checking it at 1-minute intervals. The exact time depends on the microwave and the depth of the dish.
  4. Serve hot with tortilla chips.

Notes

  • Refrigerate leftover dip promptly and use within 3 to 4 days.