Mmmm….cheese dip is definitely a weakness of mine. My family loves snacking on cheese dip! Sometimes we just add some fruit and make a meal out of it since we love it so much! This chili cheese dip is awesome because it does not use a block of processed cheese. Nope, the only cheeses in this recipe are cream cheese and shredded cheddar cheese — that’s it!
I also made my own tortilla chips to make this meal even MORE homemade. Have you ever made your own? They’re super-easy! Did I mention they taste like your fave Tex-Mex restaurant’s chips? I’ll do you a favor and tell you how to make them in just a minute! You’re so very welcome!
A lot of people make cheese dips in their crockpot or oven. I really don’t why. I have whipped up several different kinds of cheese dips on my stove in about 10 minutes — or less. My 11-year-old daughter makes her own gluten-free version right beside me on the stove. We have never had any issues and always end up with tempting, oh-so-cheesy dip that it’s hard to walk away from.
Do you like a little heat in your dip? Good. Me too. I am not a super-spicy person, but I always enjoy adding chili powder to my dips. Maybe I will give tabasco sauce a whirl next time. Have you had good results with Tabasco sauce? If so, let me know! I am always open to adding heat to my cheese dip!
As always, I try to help busy moms get yummy snacks, treats and meals on the table in minutes. Life is busy and your family needs your hugs and attention. Don’t spend all day in the kitchen cooking and cleaning, but serve meals that taste like you did! This is definitely a winner for mom and the family. If it were me, I wouldn’t say a word, but just secretly sneak off to the kitchen and whip up this cheese dip and pour it over some bagged tortilla chips or the easy homemade ones below. That really makes my family’s day!
OK, so here is the down low on how to make super-easy tortilla chips. I am not going to include it in the recipe below, so I am just going to tell it to you the way I would my best friend. Grab a package of flour tortillas from your fave grocery store. Take them home, cut them up into triangles. I like to layer five at a time and cut them into pie-shaped triangles. Once you cut up the desired amount of chips, fry about 10 at a time in a large skillet or frying pan that has two inches of cooking oil in it. Fry on high for about one minute per side and then drain in a strainer. Toss with salt and serve. See, I told you it was easy! Now, dip your awesome homemade tortilla chips in the best chili cheese dip ever. Recipe follows!
- 1 3/4 cups homemade chili without beans or 1 15 oz can of chili without beans
- 1 8 oz block of cream cheese, diced
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup milk
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- Place all ingredients in a medium sauce pan and cook on medium-low heat while constantly stirring.
- Keep stirring until all ingredients are thoroughly combined and cheese dip is bubbly (about 7 minutes.)
- Ensure that the cream cheese is completely melted before serving.
- If cheese dip becomes too thick, add two tablespoons additional milk.