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casserole dish of chili and cheese dip

Chili and Cheese Dip

Fast and easy chili and cheese dip made with only four whole food ingredients. Flavorful and hearty dish that will please the whole family.

Course Appetizer
Cuisine American
Keyword easy, keto, low carb
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Author Sarah Pope MGA

Ingredients

Equipment

Instructions

  1. Spread cream cheese evenly on the bottom of the 13X9 baking dish.

    cream cheese evenly spread in a casserole dish
  2. Layer chili evenly on top of the cream cheese.

    chili layered on cream cheese
  3. Sprinkle shredded cheddar cheese on top of the chili.

    shredded cheese on top of chili dip
  4. Chop optional jalapeno slices and place them evenly on top of the cheese.

    jalapeno slices on top of chili cheese dip
  5. Bake uncovered in a 350 °F/ 177 °C oven for about 30 minutes or until the cheese is melted and bubbly.

    baked chili cheese dip on the counter
  6. Serve with your choice of chips for dipping. I enjoy sourdough tortilla chips. Cover and refrigerate when cooled. Reheat for leftovers.

Recipe Notes

I recommend jarred jalapeno slices as they are much milder than freshly sliced.

Slices of banana peppers may be substituted for the jalapenos as an even milder option.