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Our Velveeta Chili Cheese Dip is made with just 4 ingredients, turns out so smooth and creamy, and is perfect for dipping chips or Fritos! Made in the crockpot to keep things easy, but you can do this one the stove or in the microwave too!
Chili Cheese Dip is a classic football food, but I’m over here serving it at every event I can think of.
Petition to Make Chili Cheese Dip a Main Food Group!
I’m so tired of football being the main reason to enjoy a good dip. I mean, sure, the dip is the best part of football season, but why can’t dip be more of a main food group that we eat all year long, on regular days, just because we want to?
This Chili Cheese Dip is made with just 4 simple ingredients and it turns out so creamy, so cheesy, and it’s just begging you to dive in face first. Or, you know, Frito first. Either way!
This recipe is very similar to our Rotel Dip – just 4 ingredients and one of them is Velveeta. I know some of you love to hate on Velveeta, but I firmly believe that it has it’s place in the world.
It’s not real cheese, but it makes the best dang dip if you ask me!
Not a fan of Velveeta? Try our homemade queso dip. No Velveeta in there.
Ingredient Notes:
Cheese – This chili cheese dip starts with silky smooth Velveeta cheese that gets melted together with cream cheese to make the perfect base for this dip.
Chili – I’m using canned chili without beans for this recipe. Any brand of chili you like will work, or make your own homemade chili. This keto chili recipe without beans would probably work great, but honestly we like the canned stuff when it comes to dip.
Chili Seasoning – You should be able to find a packet of chili seasoning in the store. This ingredient is optional – it does add flavor, but it also makes the dip a fair bit salty. You’ll have to use your best judgement on the amount to use…we’ll include notes down in the recipe card.
What We Love About This Recipe:
- This recipe is quick and easy to prepare, and it doesn’t take long for it to melt together in the slow cooker.
- Chili cheese dip is perfect for large gatherings! We serve it up for game days or holiday events.
- Don’t want to wait for the slow cooker to do it’s thing? You can make this one the stove too!
How to Make Chili Cheese Dip:
Cheese: Dice up the cheese into cubes.
Chili: Add the chili to the crockpot along with the cheese and sprinkle on the seasoning mix.
Slow Cook: Cover, cook, and stir. Repeat until everything is hot and melty.
Serve: Set to keep warm and serve with a pile of chips!
What to Serve with Chili Cheese Dip:
Just about anything that you’d normally dip with is going to taste pretty good with all that cheesy chili goodness! Here are some suggestions:
- Air Fryer Tortilla Chips
- Fritos Scoops
- Pita Chips
- Air Fryer Potato Chips
- Mini Pigs in a Blanket
- Vegetables (Carrots, celery sticks, bell peppers, etc)
- Hawaiian Rolls
- Pretzels
- Pork Rinds
Stove Top & Microwave Version:
We like to make this in the slow cooker so that we can keep the dip warm while serving.
However, it’s simple to make this on the stove or in the microwave as well!
Stove Top: Add the chili, cheese, and seasoning to a large pot and cook over low heat, stirring often to keep the cheese from burning. Cook until the cheese has fully melted. Serve hot.
Microwave: Place all of the ingredients in a large, microwave-safe bowl and microwave until melted, stirring every minute. Serve hot.
Recipe FAQs:
Keep any leftover dip stored in an airtight container in the fridge for up to 3-4 days!
Yes, this recipe should freeze pretty well especially without the beans. Store in a freezer safe container or bag for up to a few months. Reheat in the microwave in short bursts.
Yes! I prefer it without the beans but there is no harm in using chili with beans if that’s what you prefer.
It will only be as spicy as the brand of chili and packet of chili seasoning mix that you use in this recipe. If you want a spicy hot chili cheese dip, add some cayenne pepper! You could also add in some sliced jalapeno.
More Dip Recipes!
Chili Cheese Dip
Ingredients
- 16 ounces Velveeta cheese
- 8 ounces cream cheese
- 15 ounces canned chili without beans
- 1/2 packet chili seasoning see notes
Instructions
- Chop the Velveeta and cream cheese into cubes.
- Add the chili to a crockpot and place the cheese over the top.
- Sprinkle on the chili seasoning.
- Cover the crockpot and cook on low for 1 hour, stirring occasionally, until cheese has melted and dip is hot.
- Set crockpot to ‘warm’ and serve straight from the crockpot with tortilla chips or Fritos or transfer to a serving bowl.
Angela says
Easy and delicious
Barbara Dixon says
would love to get recipe
Karly says
Hi Barbara! The recipe is right there on the page. You would have scrolled past it to leave a comment. 🙂