Cream Cheese Chili Dip
A warm, cheesy chili dip made by combining cream cheese with canned chili, seasoning, and shredded cheese, then broiling until bubbly. Serve hot with chips, crackers, or bread.
Servings: 4 servings
Ingredients
Ingredients
- 4 ouncesbrick-style cream cheese lite is okay
- 14.7- ouncecan chili
- 1/2 teaspoonMcCormick Ground Cumin
- pinchMcCormick Crushed Red Pepper optional and to taste
- about 1/2 cup shredded cheese I used Monterrey Jack; or try mozzarella, Pepper Jack, Fontina
- chips crackers, or bread for serving
Instructions
Instructions
- 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.
Equipment
- Microwave
- medium microwave-safe bowl
- broiler-safe baking dish
- Oven
- Oven mitts
Notes
Notes
Storage:
Dip is best warm and fresh but will keep airtight in the fridge for up to 3 days; reheat gently in micro as desired.
Slow cooker option:
For parties you can make dip in a slow cooker and keep it warm for hours. You won’t get the broiled cheese effect, but you can sprinkle with cheese as desired.
Storage:
Dip is best warm and fresh but will keep airtight in the fridge for up to 3 days; reheat gently in micro as desired.
Slow cooker option:
For parties you can make dip in a slow cooker and keep it warm for hours. You won’t get the broiled cheese effect, but you can sprinkle with cheese as desired.