This is the kind of dip that disappears fast at parties, potlucks, and weeknight gatherings. It’s built on just a handful of pantry staples—cream cheese, canned chili, a pinch of cumin—and finishes under the broiler so the top gets melty, golden, and irresistible. No fuss, lots of payoff.

I rely on this version when I need something hot, cheesy, and comforting that doesn’t demand hours or a long ingredient list. It’s forgiving: softening the cream cheese in the microwave makes mixing effortless, and the broiler step gives a restaurant-like finish in minutes. Serve it with sturdy chips, crackers, or torn bread and expect to be asked for the recipe.

The Essentials

This recipe combines softened cream cheese with a can of chili, a touch of cumin, and an optional pinch of crushed red pepper, then tops the warmed mixture with shredded cheese and broils it until bubbly and lightly golden. It’s a small, concentrated dip meant for immediate serving—plan to serve it right away so the top stays melty.

Why reach for this recipe? It hits three useful notes: quick prep, minimal cleanup, and a texture contrast between creamy base and broiled cheese. The method uses both microwave and broiler to cut hands-on time while delivering a satisfying finish that looks and tastes like you spent longer on it than you did.

Ingredients

4 ounces brick-style cream cheese, lite is okay — softens into a creamy base; microwaving briefly makes it easiest to blend with the chili.
14.7-ounce can chili — the main flavor and body of the dip; canned chili keeps this fast and consistent.
½ teaspoon McCormick Ground Cumin — adds a warm, earthy note that lifts the chili and cheese.
pinch McCormick Crushed Red Pepper, optional and to taste — gives a little heat when you want it; add sparingly if uncertain.
about 1/2 cup shredded cheese, I used Monterrey Jack; or try mozzarella, Pepper Jack, Fontina — melts nicely on top and creates the appealing, golden crust.
chips, crackers, or bread for serving — use a sturdy vehicle for scooping so the dip stays tidy and satisfying.

Step-by-Step: Cream Cheese Chili Dip

Place an oven rack on the second-highest rung and preheat the oven to the broil setting.
Put the 4 ounces cream cheese in a medium microwave-safe bowl and microwave on high for 30 seconds to soften.
Add the 14.7-ounce can chili, 1/2 teaspoon McCormick Ground Cumin, and a pinch of McCormick Crushed Red Pepper (optional). Stir until the mixture is evenly combined.
Cover the bowl with plastic wrap and microwave on high for about 90 seconds, or until the chili mixture is warmed through and nearly bubbling. Use oven mitts or a towel to remove the hot bowl, and stir once more.
Transfer the hot chili-and-cream-cheese mixture into a broiler-safe baking dish and evenly sprinkle about 1/2 cup shredded cheese over the top.
Broil the dish 2 to 5 minutes, watching closely, until the cheese has melted and is lightly golden and bubbly. Broiling times vary—avoid burning by observing the dip; you may keep the oven door closed for the first 2 minutes and then crack it open to watch closely if you prefer.
Remove the dish from the oven using oven mitts and serve immediately with chips, crackers, or bread.

Why This Cream Cheese Chili Dip Stands Out

This dip stands out because it balances convenience with a homemade feel. The cream cheese creates a rich, velvety matrix that tames the chunkiness and spice of canned chili. Cumin threads a warm, slightly smoky undertone through every bite and the finished broiled cheese provides a browned, textural top that looks intentional and indulgent.

It’s approachable: nobody needs to be an advanced cook to make it look like you put extra effort in. At the same time, the flavor is layered enough to satisfy a crowd—creamy, savory, and a little spicy if you choose to add crushed red pepper. The visual of bubbling, golden cheese goes a long way at a table full of hungry guests.

No-Store Runs Needed

If you keep a block of cream cheese and a can of chili in your pantry or fridge, you’re already set. The other components—cumin, red pepper, and shredded cheese—are common starters in many kitchens.
You don’t need special produce or fresh herbs to finish this. The entire recipe leans on shelf-stable and long-lasting items so you can pull it together on short notice.
If you already have chips, crackers, or a loaf of bread on hand, there’s no shopping trip required. The recipe is designed to be low-friction.

Gear Up: What to Grab

microwave-safe medium bowl — for softening and warming the cream cheese-chili mix.
spoon or heatproof spatula — to stir and scrape the bowl.
broiler-safe baking dish — for finishing under the broiler and serving straight from the oven.
oven mitts or a thick towel — essential when handling the hot bowl and baking dish.
oven with broiler setting — you need the broiler function to achieve that browned, bubbly top.

Problems & Prevention

Issue: Cheese burns under the broiler. Prevention: Keep the dish on the second-highest rack and watch closely from the 2-minute mark. Broilers vary; crack the door open after the first two minutes to monitor progress if yours runs hot.
Issue: Lumpy cream cheese. Prevention: Microwave the block for the 30 seconds as directed and stir thoroughly before adding the chili. Cutting the cream cheese into a few chunks can also help it soften evenly.
Issue: Dip is too thin or too thick. Prevention: If the chili is very liquid, drain a little before mixing. If the dip seems too stiff, stir in a tablespoon of water, broth, or a little more warmed chili to loosen it until you reach the desired scoopable texture.
Issue: Spice level too high. Prevention: Add the crushed red pepper sparingly at first—remember it’s optional. You can always sprinkle more on top after broiling for visible heat.

Substitutions by Diet

For vegetarian diets: Use a canned chili labeled vegetarian or meatless—many store options replace meat with beans or plant proteins and will work directly in this recipe.
For dairy-free or vegan needs: Swap the cream cheese for a spreadable plant-based cream cheese and use a dairy-free shredded cheese alternative. The method stays the same; watch the broiler as some plant cheeses brown differently.
For lower sodium: Look for a low-sodium canned chili and a lower-sodium shredded cheese. The flavor will be milder, so add spices or a smidge more cumin to compensate.
For gluten-free: Confirm the canned chili is gluten-free (some varieties can contain wheat-based thickeners) and serve with gluten-free chips or bread.

Insider Tips

Prep and Texture

Softening the cream cheese properly is the most important step for a smooth dip. If you skip the microwave step, you’ll end up working harder to mash and stir. Stir while the mixture is hot so everything emulsifies; the warmth helps the dairy and tomato-based chili blend neatly.

Broiling Tricks

When the shredded cheese hits very high heat it can go from perfect to burnt quickly. Use the second-highest rack to reduce direct heat intensity. If your broiler cooks unevenly, rotate the dish halfway through the final minute.

Serving Suggestions

Serve the dip in the same dish you broiled it in—presentation is effortless that way and cleanup is minimal. Offer sturdy dippers: kettle chips, thick-cut crackers, or sliced baguette so guests can scoop without breaking their chips.

How to Store & Reheat

Leftovers can be refrigerated in an airtight container for up to 3–4 days. Reheat gently to avoid separating the dairy: microwave in short intervals, stirring between bursts, until warmed through. Alternatively, reheat in a small oven-safe dish at 325°F until heated and then briefly broil for 30–60 seconds to refresh the top.

Freezing is not ideal for texture—the cream cheese can change consistency when thawed—so I recommend making only what you’ll eat within a few days.

Quick Questions

Can I make this ahead? Yes, you can mix the cream cheese and chili, cover, and refrigerate for a few hours. Rewarm in the microwave, stir, then transfer to the broiler-safe dish and finish under the broiler just before serving.
Can I double the recipe? Yes. Use a larger oven-safe dish and ensure the center heats through before broiling, or warm in stages. Keep an eye on broiling time since a larger surface can brown faster or take slightly longer depending on thickness.
Is the crushed red pepper necessary? No. It’s optional for heat. If you prefer smoky depth without heat, increase cumin slightly or add a pinch of smoked paprika instead.
What about texture variations? If you want a chunkier dip, stir in some shredded or diced onions, chopped green chiles, or drained beans before microwaving. These will change texture and moisture, so adjust as needed.

Wrap-Up

This Cream Cheese Chili Dip is a practical, crowd-pleasing recipe that rewards minimal effort with maximum comfort. It’s fast to assemble, forgiving in technique, and delivers a bubbly, melty top that always gets compliments. Keep the ingredients simple, watch the broiler, and serve hot for best results.

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