What is the best cheese to use for chili cheese dip?

The best cheese for chili cheese dip depends on the flavor and texture you want. Sharp cheddar gives bold taste and a beautiful melt, while Monterey Jack adds creaminess. If you're looking for ultra-smooth, processed cheeses like Velveeta melt consistently and work well in party-style dips. Mixing two or three kinds gives you the best of both worlds.

Can you make chili cheese dip without cream cheese?

Yes, you absolutely can. While cream cheese adds richness and helps thicken the dip, you can swap it with sour cream , Greek yogurt , or even a butter-flour-milk roux for a similar creamy base. Just keep in mind the texture may be slightly looser depending on what you substitute, but it’ll still be delicious.

How do you thicken chili cheese dip?

If your dip is too thin, let it simmer a few minutes longer that usually does the trick. You can also stir in a bit more shredded cheese or a tablespoon of cornstarch slurry (cornstarch mixed with cold water). For a rich fix, add a spoonful of cream cheese or reduce the chili-to-cheese ratio next time.

Can you make chili cheese dip in a slow cooker?

Yes, and it’s a smart move for parties. Just add all your ingredients to a slow cooker, set it to low , and stir occasionally until melted and smooth. Once ready, switch to warm and serve directly from the slow cooker so it stays hot and scoopable without burning.

The Best Chili Cheese Dip Recipe for Game Day Parties

Description

This chili cheese dip recipe combines melted cheddar, creamy cream cheese, and hearty chili into one irresistible dip. It’s perfect for parties, potlucks, or cozy nights at home.

Ingredients

Scale

1 can (15 oz) chili with or without beans

1 package (8 oz) cream cheese, softened

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional)

1 tablespoon diced jalapeños (optional)

Tortilla chips for serving

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Instructions

1. In a medium skillet over medium heat, add the chili and cream cheese. Stir until the cream cheese is fully melted and smooth.

2. Sprinkle in garlic powder, smoked paprika, and cayenne pepper if using. Stir well.

3. Add shredded cheddar and Monterey Jack cheese in batches, stirring constantly.

4. Once all cheese is melted and bubbling slightly, stir in diced jalapeños if desired.

5. Serve warm with chips, bread, or as a topping.

Notes

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat gently over low heat or in the microwave.

Use shredded cheese you grate yourself for the smoothest melt.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4 cup
Calories: 210
Sugar: 1g
Sodium: 480mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 8g
Cholesterol: 45mg