Canned chili is upgraded to make the best chili dip EVER! With added cheese, cream cheese, and chili powder.
This dip. Is everything.
Canned chili? Ummmm…. Canned chili with cream cheese and cheese added?
EPIC. Pure EPICNESS.
Because. Guys. It’s chili+cheese. How can this be bad?
This dip came along when a friend made a similar version of this. I put my own twist on it.
I never new that I would have to add chili powder to chili. If you don’t have chili powder, you can just omit it. But I recommend it. Sometimes canned chili is just bland…
What have you guys been doing lately? Well, I’ve been excited to fly back to Ohio in just a few days. Woohoo! I’ve been counting down the days for months now! I also found out it’s much better to buy a big bag of chocolate chips then a smaller bag. I need to do that more often….
This dip is great for parties, since you can make it the day before and heat it on the stove or in the microwave. Or after you make it you could put it in a casserole dish, top it with cheese, and keep it in the oven for 15-30 minutes. Enjoy!
Chili Cheese Dip
2 cans chili (I used Hormel chili)
4 oz cream cheese, cut into cubes (or, if needed, subsitute 1/4 cup+2 tablespoons sour cream)
1/2 cup shredded cheddar, Colby Jack, or Mexican blend cheese
1 tablespoon chili powder
- Open cans of chili. If there’s is any extra liquid you can drain off, then do so. Pour into a saucepan. Bring to a boil over medium heat. Add cream cheese and chili powder. Stir until cream cheese is melted.
- Add cheese, and stir. Serve with tortilla chips, or cool and heat on the stove the next day. -Eva