Description
This is the ultimate, simple chili cheese dip recipe. You only need three ingredients for a crowd-pleasing appetizer perfect for game day or any gathering. We show you how to make it quickly on the stovetop or keep it warm in a slow cooker.
Ingredients
Scale
- 1 (10.75 ounce) can condensed cream of mushroom or cream of celery soup
- 1 (15 ounce) can chili no beans
- 1 (16 ounce) package processed cheese like Velveeta, cubed
Instructions
- Combine the condensed soup and canned chili in a medium saucepan.
- Heat over medium-low heat, stirring until well mixed.
- Add the cubed processed cheese to the saucepan.
- Stir constantly until the cheese is completely melted and the dip is smooth.
- Serve immediately with tortilla chips or vegetables.
- For slow cooker preparation, combine all ingredients in a small slow cooker. Cook on LOW for 1 to 2 hours, stirring occasionally until smooth. Set to KEEP WARM for serving.
Notes
- If you prefer a thicker dip, use cream of celery soup instead of mushroom.
- For a spicier flavor, add a dash of hot sauce or a pinch of cayenne pepper with the soup and chili.
- This dip tastes even better after it has rested for 15 minutes, allowing the flavors to combine.
- You can substitute cream cheese for half of the processed cheese for a tangier profile.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop / Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg