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READY IN 10 mins

Chili Cheese Dip III

Read Reviews (89)

"This quick, easy chili cheese dip is a little different from most, and is sure to be a favorite!" — Kathy Rogers

Ingredients Edit and Save

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Original recipe makes 15 servings Change Servings

2 (8 ounce) packages cream cheese, softened
1 (15 ounce) can chili without beans

16 ounces shredded Cheddar cheese
1 (13.5 ounce) package nacho-flavor tortilla chips

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Directions

Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.

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PREP 5 mins
COOK 5 mins
READY IN 10 mins

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I am always asked to make this dip for office parties; the recipe I use also includes a layer of salsa on top of the hormel chili, but only one package of cream cheese. This is quick, easy, and delicious.

—VONDA99

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Most Helpful Critical Review

Aug 16, 2008

Average...although me daughter liked this. Personally, I did not like the canned chili in this recipe. To try the recipe out I scaled down to 7 servings, added chopped pepperoni tomatoes after heating. If I were to make this again, I would use my own chili.

—GodivaGirl

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109 Ratings

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Oct 18, 2002

I have been doing this recipe for a few years now, ever since my friend did it at a party. She used black beans, but I prefer chili. A little variation I do on this, I add cut up green onions to the top and I bake it in the oven for about 20-25 mins on 325. I think baking it makes it less greasy. This is a great dip and everyone always loves it!!

—SLRED25

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Jul 23, 2003

This was great-and so simple!

—GINAH1

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Dec 07, 2003

I originally adopted this recipe from a friend of mine. The ingredients are similar, except we use 1 can of chili for every package of cream cheese. We also add a jar of jalapeno peppers and a tsp cumin and chili pepper. ****A tip for tastier chips*** Typically instead of purchasing regular tortilla chips, I learned from a gf that you can achieve a restaurant style chip by purchasing tortilla shells (like burrito shells) at your supermarket. Make sure they are the Mexican version because regular ones will be crackly and very oily. Cut them in the desired size, and fry them in oil until lightly brown.

—TIERNEYPHAM

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Jan 19, 2004

I used a 7x11 baking dish and also baked in the oven at 325 for 20 minutes instead of using the microwave. If you want something quick and easy and tastes good, this is a good dish to make!

—KIMHUDD

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Jan 05, 2006

I have made this dip for years. I make mine with Hormel Chili WITH beans, I don't like it without the beans (tried it once cause I couldn't find my normal ingredient)....I also don't use that much cream cheese, 1 8oz block is plenty. This dip looks nasty...lol...but it is always requested and now all my friends have it at their own parties...I have NEVER seen any leftovers.

—BABIDOLL02

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Jan 25, 2004

Very good! At first, I thought that cream cheese wouldn't be good in this, but it was perfect. Just like sour cream. Makes quit a bit! I used a 19 oz can of chili instead of the suggested 15 oz. And also used a 12 oz of shredded cheese instead of the 16 oz. Turned out perfect. Neext time, I'll add green onions and salsa. I will make this again.

—KENKAT25

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Nutrition

Calories
379 kcal
19%

Carbohydrates
18.9 g
6%

Cholesterol
70 mg
23%

Fat
27.8 g
43%

Fiber
1.5 g
6%

Protein
13.9 g
28%

Sodium
546 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chili Cheese Dip III

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 379
Calories from Fat: 250

% Daily Value *
Total Fat 27.8g 43 %
Saturated Fat 14.2g 71 %
Cholesterol 70mg 23 %
Sodium 546mg 22 %
Potassium 167mg 5 %
Total Carbohydrates 18.9g 6 %
Dietary Fiber 1.5g 6 %
Protein 13.9g 28 %
Sugars 1.6g
Vitamin A 22 %
Vitamin C 0 %
Calcium 36 %
Iron 11 %
** Thiamin 5 %
** Niacin 19 %
** Vitamin B6 5 %
Magnesium 12 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.