Crockpot Chili Cheese Dip
A creamy and cheesy dip made with chili, perfect for gatherings, game days, or cozy nights.
Ingredients
Main Ingredients
- 1 can can chili (with or without beans) Choose based on preference.
- 1 package cream cheese (8 oz) Cut into smaller cubes for easier melting.
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese Consider substituting with pepper jack for extra spice.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 jalapeño, diced (optional for added spice)
For Serving
- to taste Tortilla chips Perfect for scooping up the dip.
Instructions
Preparation
- Pour the can of chili into the crockpot.
- Add the cream cheese into the crockpot.
- Sprinkle garlic powder and onion powder into the mix.
- If using, toss in the diced jalapeño.
- Stir to combine all ingredients well.
Cooking
- Set the crockpot to low and cook for about 2 hours, stirring occasionally.
- After 2 hours, add the shredded cheddar and Monterey Jack cheese.
- Stir well until the cheese melts and is fully combined with the chili.
Serving
- Ladle the dip into a serving bowl and serve warm with tortilla chips.
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Notes
For added flavor, consider toppings like green onions or olives. Store leftovers in an airtight container in the refrigerator for up to 4 days.