Hot Chili Cheese Dip Recipe

Hot Chili Cheese Dip Recipe photo by Taste of Home

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In Madera, California, Jeanie Carrigan simplifies party preparation by using her slow cooker to create this thick cheesy dip. "Your guests won't believe how good it is," she says.

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Hot Chili Cheese Dip Recipe

Prep: 20 min. Cook: 4 hours

Yield: 48 Servings

20 240 260

Ingredients

1 medium onion, finely chopped
2 teaspoons canola oil
2 garlic cloves, minced
2 cans (15 ounces each) chili without beans
2 cups salsa
2 packages (3 ounces each) cream cheese, cubed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
Tortilla chips

Directions

In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
Transfer to a 3-qt. slow cooker. Stir in the chili, salsa, cream cheese and olives. Cover and cook on low for 4 hours or until heated through, stirring occasionally. Stir before serving with tortilla chips. Yield: 6 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 21 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 100 mg sodium, 1 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Hot Chili Cheese Dip in Quick Cooking November/December 2003, p37

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Hot Chili Cheese Dip

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Reviewed on Dec. 02, 2012 by nhatalsky

I made this recipe exactly as written, but the end result was that it was the consistency of a soup and not a dip. I ended up adding two 8-ounce packages of cream cheese instead of two 3-ounce packages. This definitely helped, so much so, that I'm wondering if the 3-ounce packages are a missprint. The 8-ounces did the trick, and my dip looked a lot more like the consistency of the picture. Also, because I'm a cheese-lover, I threw in a 2-cup package of Mexican-blend shredded cheese. With these changes, I would definitely make this again, but probably only half the recipe unless I was feeding a huge crowd.

Reviewed on Dec. 02, 2012 by nhatalsky

I made this recipe exactly as written, but the end result was that it was the consistency of a soup and not a dip. I ended up adding two 8-ounce packages of cream cheese instead of to 3-ounce packages. This definitely helped, so much so, that I'm wondering if the 3-ounce packages are a missprint. The 8-ounces did the trick, and my dip looked a lot more like the consistency of the picture. Also, because I'm a cheese-lover, I through in a 2-cup package of Mexican-blend shredded cheese. With these changes, I would definitely make this again, but probably only half the recipe unless I was feeding a huge crowd.