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Hot Chili Cheese Dip Recipe
Hot Chili Cheese Dip Recipe photo by Taste of Home

Hot Chili Cheese Dip Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:48 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 48 servings

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

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.

Directions

  1. In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
  2. 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.
Originally published as Hot Chili Cheese Dip in Quick Cooking November/December 2003, p37

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Hot Chili Cheese Dip

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 31, 2013

I needed something to take that I could throw in a crockpot at lunch and be ready to go when I got home from work. I followed the recipe exactly and it was good, but decided to add an 8 oz. package of shredded mexican cheese after sampling. This is a definite keeper!! I was asked several times for the recipe. Thanks for sharing!!!!

MY REVIEW
Reviewed Dec. 2, 2012

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.

MY REVIEW
Reviewed Dec. 2, 2012

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.

MY REVIEW
Reviewed Aug. 3, 2011

This dip is addictive! We use fritos to dip. Pretty easy to make and leftovers still taste good reheated.

MY REVIEW
Reviewed Dec. 30, 2010

Very good! Super easy to make

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