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Hot Chili Cheese Dip

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
    6 cups

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.

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Reviews

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Average Rating:
  • mamaknowsbest
    Jan 11, 2015

    Half the recipe was the perfect fit for my mini-crockpot! Made an excellent hot dip to serve next to a cold layered mexican dip. Like reviewer Pattysue22, I too, added shreaded pepper jack cheese to make it a bit more spy. In my minicrock it was warm and ready to eat within an hour. Quick, easy and very little prep. Perfect for the begining of a party.

  • kennedy22
    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!!!!

  • nhatalsky
    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.

  • nhatalsky
    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.

  • MaryFaith528
    Aug 3, 2011

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

  • cklayum
    Dec 30, 2010

    Very good! Super easy to make

  • mimit10
    Sep 1, 2008

    This will good and easy for a surpise B'Day party I am planning, and easy, too! Thanks.