Vegetarian Chili Cheese Dip

Chili cheese dip
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  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Yield: 15 servings
Nutritional Guidelines (per serving)
192 Calories
8g Fat
21g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 15 servings
Amount per serving
Calories 192
% Daily Value*
Total Fat 8g 11%
Saturated Fat 5g 24%
Cholesterol 24mg 8%
Sodium 101mg 4%
Total Carbohydrate 21g 8%
Dietary Fiber 6g 21%
Protein 10g
Calcium 125mg 10%
*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.)

Looking for a vegetarian dip that's perfect for game day, movie night, lounging in front of the TV or as a casual vegetarian appetizer? This vegetarian chili cheese dip recipe can be cooked in the microwave, uses only five ingredients and is a cheesy, Mexican-inspired vegetarian appetizer that would be perfect for Superbowl Sunday or anytime you're entertaining casually.


  • 8 ounces reduced fat cream cheese (1 package, softened)
  • 1/2 cup fresh salsa
  • 1 cup reduced fat cheddar cheese (or Mexican cheese, shredded, divided)
  • 1 16-ounce can vegetarian chili beans
  • 1/3 cup green onions (sliced)

Steps to Make It

  1. Gather the ingredients.

  2. Combine softened cream cheese with salsa and spread in the bottom of a 9-inch microwaveable pie plate. Sprinkle with 1/2 cup cheese.

  3. Spoon chili beans evenly over shredded cheese.

  4. Top with remaining cheese and green onions.

  5. Cover and vent with plastic wrap and microwave for 2 minutes on medium-high power. Rotate dish and repeat.

  6. Remove wrap and microwave on high for 1 minute more or until mixture is thoroughly heated and cheese is melted.

  7. Let cool slightly and serve with tortilla chips. Enjoy!

Recipe Notes:


  • If you don't finish all the dip, don't worry. Simply cover the pie plate with plastic wrap and store it in your refrigerator until you would like to enjoy it again. Since the recipe is so simple, it still tastes great reheated in the microwave a second time.
  • While the recipe calls for cooking this dip in the microwave, you can also cook it in the oven if you don't have a microwave or prefer cooking in an oven. Simply cover with aluminum foil and cook about 15 minutes, or until the dip is slightly bubbly and the cheese is melted.
  • Any brand of tortilla chips that you like will taste great with this vegetarian chili cheese dip, but homemade tortilla chips taste great, too! To make your own, start with soft flour tortillas, canola or olive oil and salt. Cut the tortillas into small, triangular wedges, drizzle with olive oil, sprinkle with salt and cook on a baking sheet in an oven preheated to 350 F for 6 minutes. Use tongs to flip the wedges, and bake for another 6 to 9 minutes, until the chips are just beginning to brown. Let chips cool before serving.

Recipe courtesy of Bush's Beans.