Easy Baked Mexican Chili Cheese Dip

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/20/22
Chili Cheese Dip

 
Rudisill/Gettyimages
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
183 Calories
14g Fat
7g Carbs
8g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 183
% Daily Value*
Total Fat 14g 18%
Saturated Fat 8g 39%
Cholesterol 44mg 15%
Sodium 333mg 14%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 8g
Vitamin C 24mg 118%
Calcium 171mg 13%
Iron 1mg 8%
Potassium 201mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy layered baked cheese dip is made with only four ingredients! Made with canned chili, it's a quick and easy dip for tortilla or corn chip. If you'd like it a little spicier, replace the green chiles with jalapeños. The dip is also fantastic with a Mexican cheese blend.

Ingredients

  • 8 ounces cream cheese

  • 1 (4-ounce) can chopped green chiles

  • 1 (15-ounce) can chili

  • 8 ounces shredded cheddar cheese

Steps to Make It

  1. Heat the oven to 350 F (180 C / Gas 4). Lightly grease an 11 x 7-inch glass baking dish.

  2. Spread softened cream cheese in bottom of the prepared baking dish.

  3. Spread green chiles on top of the cream cheese, spread the canned chili on top of that, then sprinkle package of shredded cheese over the top and bake 15 to 20 minutes or until cheese is melted & bubbly.

Serve with taco chips or corn chips for dipping.