Chili Cheese Dip {Stovetop or Crock Pot}

With only two ingredients this Chili Cheese Dip is so easy to make that even the most novice chef can pull it off! Plus, you can make it on your stove top or crock pot so it’s perfect for bringing to parties. Grab your chips and dig into this hot dip recipe that’s the star at any appetizer table!

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It doesn’t get easier than this Chili Cheese Dip for a party! This appetizer only requires two ingredients that can easily be store in your pantry so you can make it whenever you want! It’s crock pot or stove top friendly.

Everyone will be fighting over the last of the dip to scoop onto their chip!

Why this recipe works:

• Only requires two ingredients that can easily be stored in your pantry to have on hand anytime the craving strikes.
• This hot dip recipe can be made on the stove top or in the crock pot so it’s easily transportable to your next party.
• It’s cheesy with just the perfect amount of spice.

Only TWO Ingredients!

• Cheez Whiz
• Chili – You can also use your own homemade chili if you have leftovers. The chili can be without or without beans whichever you prefer.

Stove Top Directions

In a saucepan combine both ingredients. Heat over medium-low heat until cheese is melted.

Simmer on low heat for 5 minutes stirring frequently until all ingredients are melted and combined.

If the mixture is to thick for your preference thin it with a little milk.

Crock Pot Directions

Place both ingredients in a small crock pot. We used a 1.5 quart, but up to a 3 quart sized crock pot will work.

Heat mixture on low heat for 2 hours, stirring a few times while warming if possible.

Helpful Tools

• Crock Pot
• Mixing Spoon
• Can Opener

Serve Chili Cheese Dip with:

• Tortilla Chips
• Cubes of Bread
• Over baked potatoes
• Fresh vegetables

Storage Tips!

Leftovers: Place in airtight container, allow to cool before covering. Store in refrigerator for up to 3-4 days.

Reheat: Either microwave in microwave safe bowl in 30-60 second increments, stirring in between or heat over low heat on stovetop in sauce pan. You could also place leftovers in a small crock pot and heat on low.

Freezer Friendly: Cool dip completely then store in an airtight freezer safe container in the freezer for up to 3 months. Defrost in the refrigerator overnight. Warm according to directions above.

More Hot Dip Recipes!

• With just a little kick this Jalapeno Popper Dip is a hit at every party!
• It’s not a party without Buffalo Chicken Dip on the appetizer table.
• Make this 4 ingredient Cream Cheese Sausage Dip in the crock pot or on the stove top!

Have you tried this recipe? I’d love if you would rate it!! A five-star rating will make my day!

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Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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5 from 3 votes

Chili Cheese Dip

 Two Ingredient hot dip recipe that's perfect for parties! Can be prepared on the stove top or crock pot.

Prep:10 minutes mins

Cook:2 hours hrs

Total:2 hours hrs 10 minutes mins

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Ingredients

• ▢ 15 oz Cheez Whiz (1 jar)
• ▢ 15 oz chili (1 can)

Instructions

Crock Pot Directions

• Combine Cheez Whiz and chili in a 1.5 - 3 quart Crock Pot. 
• Turn on low for 2 hours. Stir a few times while warming. 

Stove Top Directions

• In a saucepan combine both ingredients. Heat over medium-low heat until cheese is melted.
• Simmer on low heat for 5 minutes stirring frequently until all ingredients are melted and combined.
• If the mixture is to thick for your preference thin it with a little milk.
• Serve with chips.

Nutrition Information

Calories: 112kcal (6%), Carbohydrates: 6g (2%), Protein: 5g (10%), Fat: 8g (12%), Saturated Fat: 5g (31%), Cholesterol: 27mg (9%), Sodium: 584mg (25%), Potassium: 199mg (6%), Fiber: 1g (4%), Sugar: 4g (4%), Vitamin A: 567IU (11%), Vitamin C: 51mg (62%), Calcium: 132mg (13%), Iron: 1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.