Chili Cheese Dip II

Chili Cheese Dip II

9 Reviews 1 Pic
Susie Booth
Recipe by  Susie Booth

“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!”

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Adjust Servings

Original recipe yields 3 servings



  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)

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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 ingredients. Serve with Scoops chips, and you may want to make at least a double batch. There's NEVER any left.



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 and added 2 packages of cream cheese and a tiny can of the green chiles and it was great. FYI--that huge can fills the larger slow cookers almost to the top and is a nice shortcut to remember for a large party.



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

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Amount Per Serving (3 total)

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

Based on a 2,000 calorie diet



previous recipe:

Chili Cheese Dip III


next recipe:

Chili Bean Dip