Double Chili Cheese Dip

Double Chili Cheese Dip

135 Reviews 5 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Recipe by  KIMIRN

“This is an easy appetizer that you can make at the last minute. I never have any leftovers. Serve with tortilla chips.”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
  2. Spread cream cheese into the prepared pie plate. Top the cream cheese with chili, onions, chilies, and cheese.
  3. Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes.

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Reviews (135)

Rate This Recipe


I thought this recipe was only okay. The flavor was good, but not amazing. I have recipe dip similar to this that I think I will stick with. If I were to make it again, which I probably won't, I would blend all the ingredients together and then top with the cheese instead of layering the ingredients.



This was the BEST dip I have ever made. I have made it several times in the last 5 months. I have since given this recipe out about 10 times. I would like to say that if you like spicy dips, you will want to add jalapenos to it. I have also added black olives, too.



This is a great recipe that is quick to make. I added chili powder and onion powder on top of the chili. It was not a spicy dish at all, so for the people who like spicy food I placed a hot sauce and a bowl of hot salsa next to the dip. Everyone was asking for the recipe by the end of the night. I also had to make a second helping, because the first one was finished right away!!

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Amount Per Serving (12 total)

  • Calories
  • 134 cal
  • 7%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 3.8 g
  • 1%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 270 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Chili Cheese Dip III


next recipe:

Beer Cheese Dip II