3 Ingredient Chili Cheese Dip Recipe (Crock pot)

My 3-Ingredient Chili Cheese Dip Recipe is gooey, salty, savory, and perfect for dipping because it’s made in the crock pot. Use leftover chili or canned chili and make this chili cream cheese dip even easier.

Crock pot chili cheese dip is the quickest, easiest, and BEST party appetizer. Low-Carb too! Similar to my 3 Ingredient Sausage dip, these easy, throw together in a second dips are the best.

A football season, crowd-pleasing appetizer, perfect for tailgating and the big game on Super Bowl Sunday. Looking for more game day hits? Try these Philly Cheesesteak Sliders, Roast Beef Sliders, my easy Air Fryer Ravioli, or my Cowboy Crack Dip — all big game day hits!

With the Super Bowl coming AND to celebrate National Slow Cooker Month, I know you will also love this Slow Cooker Jalapeno Popper Dip and this Slow Cooker Pulled Beef recipe.

Simple Ingredients for 3 Ingredient Chili Cheese Dip

• Chili | Use leftover homemade chili or two cans of your favorite chili. Use whichever type of chili you like, spicy or regular.
• Cream cheese | To give the dip creamier notes, add regular cream cheese or Neufchatel to the recipe—YUM!
• Cheddar cheese | Grab a block of cheddar cheese from the grocery store and shred it yourself. Use pre-shredded cheese if preferred. However, freshly grated cheese always has a better flavor and melts much better since it doesn’t have anti-caking agents. I used sharp white cheddar, but feel free to try mild cheddar, Colby Jack, or even Pepper Jack. But no Velveeta cheese in this dip! No fake cheese here!
• Mozzarella cheese | This final ingredient is optional. After the easy chili dip is done cooking, sprinkle it with freshly shredded mozzarella cheese and bake it in the oven for a few minutes for some extra cheesy, stringy goodness!

How to Make Chili Cream Cheese Dip

3 Ingredient Chili Cheese Dip Crock Pot

Whichever way you make this easy appetizer – in the slow cooker or oven – it’ll surely be delicious! Here’s how you make it in the crock pot.

First, slice the blocks of cream cheese into 1-inch cubes. Place the cubes in the bottom of a small crockpot. For this recipe, I recommend using a 6-quart or smaller slow cooker. Next, carefully pour the chili over the top. Cover and cook on LOW for one hour. So everything cooks evenly and thoroughly, stirring halfway through the process.

During the final 15 minutes of cooking, mix the freshly shredded cheddar cheese and cover until it’s melted and gooey.

Then, serve this homemade chili cheese dip immediately. You can serve it right out of the crock pot by turning the temperature to the WARM setting and providing a serving spoon for your party guests, this is a great way to keep it warm for the entire game.

If you want to take the cheesiness to the next level, transfer the chili dip to a baking dish or cast iron skillet. Next, sprinkle a little mozzarella cheese on top and broil. Watch closely as the cheese melts for just a couple of minutes. Once the top is golden and bubbly, it’s ready to serve!

Oven Baked Chili Cheese Dip

Can you make chili cheese dip in the oven? Of course! And it takes less time!

Start by preheating the oven to 350 degrees and softening the cream cheese. Use the back of a spoon to spread the cream cheese in a deep dish pie plate. If preferred, it also works in a 2-quart casserole dish. 

Next, pour the chili over the top to cover the cream cheese evenly. Then, top it with the shredded cheddar cheese and bake for 20 to 25 minutes. Once the dip is hot, golden, and bubbly, it’s ready to serve!

Stove Top Chili Cheese Dip

Technically you can even make this on the stovetop. Add your chili to a medium saucepan and warm over medium-low heat, add cubes of cream cheese to the mixture, stirring to combine. Stir in cheddar cheese. Spoon mixture into an oil sprayed pie plate or 2 quart casserole dish and top with a little extra cheese. Place under broiler if available or just dig in!

Ways to Serve Your Chili Queso Dip

There are many ways to enjoy your hot chili cheese dip. Keep it classic by surrounding the dip with various dipping foods, like:

• Crackers | your favorite kind, the sturdier the better!
• Tortilla chips | Sturdy tortilla chips would work best with this dip!
• Fritos Scoops | These are what I consider ideal for scooping up all this deliciousness.
• Veggies | Think scooping sized slices like cucumber wheels, zucchini, carrot chips, strips of peppers, perfect for your low-carb or Keto conscious guests.
• Pour it over hot dogs to make gooey chili cheese dogs.
• Try sturdy pretzel rods.
• You could even serve it in a round bread bowl or use it as a poutine and serve it over crispy baked French fries.
• Toast up some french bread crostini or just slice pieces of a baguette.

Toppings

If desired, top this slow cooker chili cheese dip like you would dress a chili cheese dog or fries. Try jalapeños, chopped red or green onions, bacon bits, cilantro, pico de gallo, sour cream, a drizzle of hot sauce, or diced bell peppers.

Variations & Substitutions

• Mix-ins | Add pickled jalapeños, roasted red peppers, or green chiles to this dip recipe. You can add them to the cream cheese, sprinkle them on top, or incorporate them throughout the entire mixture.
• Add More Flavor | Add taco seasoning or chili powder to the cream cheese or use flavored cream cheese, like jalapeño or onions and chives.
• Turn Up the Heat | Use your favorite brand of spicy chili for a little kick!
• Add Protein | Add browned and drained ground beef to boost the protein and make the dip heartier.

Storage Tips

Refrigerator | Tightly sealed, your chili cheese dip will keep in the fridge for about three to five days.

Freezer | Yes, you can freeze chili cheese dip. Just make sure the dip is completely cooled, and seal it in an air-tight freezer container. Then thaw, heat, stir well and serve!

Make Ahead- To make this easy recipe even more effortless before a big event, prep a couple of days before. After the prep is complete, add it to an airtight container and store it in the refrigerator until you’re ready to cook it. Consider adding about five to ten more minutes to the cooking time due to its time chilling in the fridge.

Reheating Leftover Chili Cheese Dip | You can reheat this dip easily in the microwave, start with 45 second bursts until it’s hot and bubbly. Or place in a 300 degree oven, covered with foil for 20 minutes removing the foil for the last 5 minutes or so.

Frequently Asked Questions

Great Game Day Appetizers & Recipes

• Charcuterie Cups | How to Pack a Perfect Charcuterie Board to Go
• Super Bowl Recipes to Make in the Air Fryer
• Hammy Sammies or try these Breakfast Sliders (so good!)
• Easy 3-Ingredient Cranberry Meatballs (Crockpot)
• Colorado Green Chile
• Air Fryer Pigs in a Blanket

Amazing Dips to Please Everyone!

• Kick it all off with homemade salsa, guacamole and this insane White Cheese Queso dip.
• Easy Beer Cheese Pretzel Dip try it with these Air Fryer Pretzel Bites
• Mediterranean Layered Dip
• Best Crudité Dip Recipe for Veggie Platters

More Crock Pot Recipes You’ll Love

• Outback Potato Soup Recipe (Slow Cooker or Stovetop)
• Slow Cooker Red Beans and Rice
• Crockpot London Broil
• Olive Garden Crock Pot Chicken
• Crockpot Ranch Chicken
• Healthy Crack Chicken {Instant Pot or Slow Cooker}

I hope you loved this 3 Ingredient Chili Cheese Dip Crock Pot Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!