Chili Cheese Dip
This super creamy chili cheese dip recipe comes together on the stove top with just 4 ingredients in 15 minutes. Enjoy!
Prep 5 minutes minutes
Cook 10 minutes minutes
Total 15 minutes minutes
Fat 20
Carbs 11
Protein 14
Yield 6
- 15 oz. can chili or 1.5 cups homemade chili
- 8 oz. cream cheese cubed
- 1 small jalapeño seeded and minced
- 4 oz. freshly shredded pepper jack cheese
- 1 teaspoon olive oil
- For Garnish: green onion parsley, avocado, or sour cream (all optional)
Heat a sauce pan over medium heat and add olive oil. When olive oil is fragrant, add jalapeño and sauté for 2-3 minutes.
Add the chili and cream cheese and reduce heat to medium low. Stir occasionally for 3-5 minutes or until the cream cheese has melted and combined with the chili.
Add the pepper jack cheese and stir to combine. Once the cheese has melted, remove from the heat and garnish with your desired toppings.
Serve warm and enjoy. This dip can be kept warm in a slow cooker on low heat for up to two hours– just make sure to stir it occasionally as it will form a skin as it sits.
Calories: 275kcal | Carbohydrates: 11g | Protein: 14g | Fat: 20g | Fiber: 2g | Sugar: 2g