Crockpot Chili Cheese Dip Recipe

Homemade chili cheese dip is the ideal appetizer for game day! This 3-ingredient slow cooker chili cheese dip couldn’t be easier. All you need to do is add your ingredients to a small slow cooker, stir it a time or two, and then serve this cheesy dip with your favorite tortilla chips. It’s the easiest appetizer recipe for your next gathering.

As a proud Wisconsinite who absolutely loves cheese (living in the dairy state has its perks!), I LOVE making appetizer recipes that are loaded with cheesy goodness (have you tried our ultra cheesy street corn dip or our tex-mex cheese ball?!). And this crockpot chili cheese dip has been a go-to for football season watch parties and casual gatherings in our house for years. It’s truly foolproof and celebrates that wonderfully melty, gooey cheese that we Midwesterners know and love.

I’ve made this recipe countless times and tested it with different brands of chili, various cheese combinations, and even homemade chili to ensure it works perfectly every time. What I love most about this recipe is how forgiving it is. Through all my testing, I’ve found that you can use canned chili or homemade, swap in different cheeses based on what you have on hand, and it still turns out wonderfully melty and delicious. It’s a true dump-and-go recipe that requires minimal attention once it’s in the slow cooker. Just turn it to warm once the cheese melts, and your guests can help themselves throughout the party. This cheesy chili dip always disappears fast and has become one of my most-requested appetizers from friends and family.

Ingredients for Chili Cheese Dip with Cream Cheese

• Cream Cheese. For best results, have your cream cheese at room temperature prior to mixing. It will blend much easier this way! You can use either regular cream cheese or reduced fat cream cheese in this recipe.
• Cheddar Cheese. Grab a block of your favorite cheddar cheese for this recipe. I recommend using either a medium cheddar cheese or a sharp cheddar cheese for this recipe. A medium cheddar will allow for the chili flavors to pop a little more, whereas a sharp cheddar will have the cheddar flavor shine through a little more strongly. The key is to use a block of cheese and freshly grate it. Why? Pre-shredded cheese has preservatives in it that are meant to keep the shreds from clumping together in the bag. That also prevents the shredded cheddar cheese from that creamier, smoother melt you will get when you shred your own from a block of cheese.
• Chili. You can use canned chili or leftover homemade chili, whichever is easier for you! I personally like to use a vegetarian chili when making this recipe, but you could definitely use a meated chili if preferred. My homemade vegetarian bean chili and homemade turkey chili are both awesome in this recipe (and on their own, duh). 

See the recipe card below for a full list of ingredients and measurements.

How to Make Crockpot Chili Cheese Dip

Place half of the chili in the bottom of the crockpot.

Set the block of cream cheese on top of the chili.

Add in the freshly grated cheese.

Pour the remaining chili on top of the rest of the ingredients.

Place the cover on your crockpot and cook on high for 1 hour. Stir the dip 1 or 2 times throughout cooking to mix the ingredients together and confirm if the cheese is melted.

When ready, put the crockpot on warm.

Possible Dietary Restrictions for Chili Dip with Cream Cheese?

This dip recipe is vegetarian (assuming a vegetarian chili is used) and gluten free as written! 

*If you are serving this to someone with celiac disease, be sure to do a double check the ingredients on your canned chili if using to verify there are no problem ingredients for your guest(s).