Y'all, this easy baked cream cheese and chili dip has been my go-to party appetizer for over 20 years—and it’s always a hit! Made with just three simple ingredients: cream cheese, canned Hormel chili, and shredded Monterey Jack cheese. This warm dip skips the Velveeta but delivers all the cozy, crave-worthy flavor. Pop it in the oven for 10 minutes, then serve it hot with tortilla chips for an effortless crowd-pleaser. Serves 8-10.
If we have friends and family coming over to our home for any reason, there will ALWAYS be an appetizer and drinks out waiting to greet them. It's just the way my mom raised a proper home-taught Southern cook - I can't help it!
Everyone swarms around this dip immediately! There is something irresistible about dipping a salty tortilla chip into the warm, cheesy goodness of a dip situation - I know you feel me on this. If you want to show your guests love in a simple dish that they will devour and will make some full and happy bellies...let me show you how easy it is to make this. Because I guarantee they will ask you for the recipe! 😉
⭐️PRO TIP ⭐️ - I always recommend getting a block of cheese and shredding it yourself. The extra 2 minutes it takes is well worth the effort IMO. Having made this recipe for over half my life, it melts better than the bag of preshredded cheese and also yields just a better flavor overall.
FSS has TONS of dips and spreads recipes on the site, but most often I will choose to serve either 2-minute cream cheese and pepper jelly dip or this Hormel chili cream cheese dip oven. I hope you enjoy just as much as we do! From our kitchen to yours - HAPPY DIPPING!
Recipe
20-Minute Baked Cream Cheese and Chili Dip
- Total Time: 20 minutes
- Yield: 8-10
Description
Y'all, this easy baked cream cheese and chili dip has been my go-to party appetizer for over 20 years—and it’s always a hit! Made with just three simple ingredients: cream cheese, canned Hormel chili, and shredded Monterey Jack cheese. This warm dip skips the Velveeta but delivers all the cozy, crave-worthy flavor. Pop it in the oven for 10 minutes, then serve it hot with tortilla chips for an effortless crowd-pleaser.
Ingredients
- 8 Ounces Cream Cheese - softened
- 1 - 15 Ounce Canned Hormel Chili
- 2 Cups Shredded Monterey Jack Cheese
Instructions
- Preheat the oven to 350 degrees.
- Spread the softened cream cheese into a pie dish.
- Pour the canned chili over the cream cheese and spread it out evenly.
- Sprinkle shredded cheese evenly over the top.
- Place in the oven and bake for 10 minutes (until the cheese is melted and bubbly).
- Remove from the oven and enjoy hot with chips.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 spoonfil
- Calories: 236
- Sugar: 1.6 g
- Sodium: 438 mg
- Fat: 17.9 g
- Carbohydrates: 6.4 g
- Fiber: 1.6 g
- Protein: 12.6 g
- Cholesterol: 46.4 mg
Andrea James says
I made this in a 8*8” pan and doubled the recipe. It was delicious but it was not firm. It was runny. What did I do wrong? Should I have cooked longer? The top was set, pretty and golden but when I got a scoop to put on my plate it was like loose chili. Help me out
Heather Bilyeu says
Oh no! I am sorry. The chili doesn't set up and get thicker so this recipe needs to be made in thin layers. If doubling next time, I would use a 9x13 pan. That way you get a thin layer of cream cheese, chili, and the cheese without overcooking the top layer. The chili will still be chili consistency but more scoopable since it is thiner if that makes sense. Thanks for asking this question - I will update the post to include this helpful tip!
Andrea James says
Thank You! I will try that next time!