Chili Cheese Dip II

Chili Cheese Dip II

9

"My husband, Trac, makes this terrific dip. He adds spices and a bit of sugar to take the bite out of the dip. He samples with corn chips until it's just right!"

Ingredients

servings 1280 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 1280 kcal
  • 64%
  • Fat:
  • 87.1 g
  • 134%
  • Carbs:
  • 100.9g
  • 33%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1862 mg
  • 74%

Based on a 2,000 calorie diet

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Directions

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  1. Cover cream cheese with chili in 1-1/2 quart microwaveable casserole dish. Cover and microwave until the chili and cream cheese stir together easily and become hot and bubbly. Add chili powder and sugar to taste. Serve hot with chips.
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Reviews

9
  1. 11 Ratings

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When I make this, as I've done for years, I use only the Cream Cheese (*Okay, secret's out: I use Neufchatel*) and Hormel Chili - NO Beans. Everyone goes bananas for it, with just those two in...

Superb! We make this for office carry-ins and large gatherings--triple or quadruple for a slow cooker and it is a huge hit everywhere. I bought the institutional size can of chili yesterday an...

My husband and I tried this at a New Year's Eve party. It was great!

I liked this, but not as much as the recipe I usually use: I layer the cream cheese and chili (instead of mixing it) and add a layer of cheddar on top. I also wasn't crazy about the sugar. I'...

Delish! First time I had this was at a friends house, wanted to share. All she did was heat the cream cheese and chili, mix to combine, and serve with chips! Amazing how two simple ingredients c...

This dip is great! We ate this in one sitting between three people. It was yummy.

This was good, but next time I'll leave out the sugar.

I had to review since I make this all the time. It's so yummy!! I left out the sugar since I use Cincinnati chili, which is already sweet on its own. 6 stars if you melt some shredded cheddar...

Excellent recipe! We added some jalapeno peppers for extra zing.