Chili Cheese Chip Dip

Ingredients

• 425 g (15 oz)can of no-bean chilli
• 227 g (8 oz)cream cheese (Neufchâtel or lower-fat cream cheese, if preferred)
• To tasteN'Orleans Cajun seasoning, or equivalent spices such as chilli powder and cayenne
• To servecorn tortilla chips

Instructions

1. 1

   Soften the cheese

   Cover the cream cheese and microwave it for 30 seconds. Check it with a spatula, then microwave for another 30 seconds. It should be very soft and spreadable so it mixes smoothly with the chilli.

2. 2

   Heat the dip

   Put the chilli and softened cream cheese in a small saucepan. Add your preferred spices to taste, taking care with salt because the tortilla chips are already salted. Cook over a medium heat, stirring, until bubbly and heated through.

3. 3

   Serve it hot

   Serve the dip hot with tortilla chips. Stir it often while serving, as a skin can form on the surface.

4. 4

   Keep it warm

   Optional: keep the dip warm in a slow cooker, or heat it completely on LOW for 1–2 hours. Soften the cream cheese in the microwave first to help prevent lumps.

What is chilli cheese chip dip?

This is a simple American-style party dip of canned chilli blended with cream cheese and served with tortilla chips. The recipe does not specify a particular regional origin; its appeal is the contrast between a creamy, savoury dip and crisp, salty chips.

Softening the cream cheese before heating is the key to a smooth result. Cajun seasoning or a mix of chilli powder and cayenne lets you set the level of warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 6g protein, 6g carbs, 11g fat.

The chilli contributes most of the carbohydrates and some of the protein, while the cream cheese provides much of the fat and some additional protein. Tortilla chips add further carbohydrates and fat, but their quantity is not specified, so the nutrition estimate below covers the dip only. For a more balanced plate, serve a moderate amount of dip with crisp vegetable sticks as well as chips.

Why soften the cream cheese first?

Soft cream cheese blends more readily into the chilli than a cold block, which can leave small lumps as the mixture heats. Microwave it covered in two 30-second intervals, checking the texture between them.

Aim for a consistency that is very soft and spreadable, not merely slightly warmed. The cover also helps contain splatters.

Choosing the chilli and seasoning

No-bean chilli gives the dip its savoury base without adding whole beans to the texture. The recipe calls for a 425 g can, which is heated with the cream cheese.

Seasoning: add Cajun seasoning, or use spices such as chilli powder and cayenne to suit your taste. Go carefully with salt, since the chips bring their own.

Getting the texture right

Stir as the dip heats so the cream cheese distributes through the chilli. The finished mixture should be cohesive, bubbly and heated through.

A skin can develop on top once the dip is sitting out. Stir it regularly while serving, or use the optional slow-cooker method to keep it warm.

Serving the dip

Serve the dip hot alongside corn tortilla chips, ready for scooping. Set out a spoon as well so guests can move the dip from a serving dish onto their chips.

Because the chips are salty, taste the dip before adding any extra salt. The recipe gives no fixed quantity for the chips, so serve enough for the number of people at the table.

Using a slow cooker

The slow cooker is an optional way to keep the dip warm, or to heat it completely on LOW for 1–2 hours. The recipe still recommends softening the cream cheese in the microwave first.

Stir the dip before serving to bring the creamy mixture back together. Keep an eye on the surface, as it can form a skin if left undisturbed.

Recipe notes & tips

• Cover the cream cheese before microwaving to contain splatters.
• Check the cream cheese after the first 30 seconds so it does not become too hot.
• Stir the dip as it heats to help the cheese blend evenly.
• Add spices gradually and taste before adding salt.
• Stir often while the dip is being served to prevent a skin forming.

Variations

• More heat: add cayenne a little at a time until the dip reaches your preferred level.
• Cajun flavour: use N'Orleans Cajun seasoning in place of a mix of individual spices.
• Milder dip: use less cayenne or choose a milder seasoning blend.
• Lower-fat option: use Neufchâtel or another lower-fat cream cheese as suggested in the recipe.
• Slow-cooker serving: transfer the softened-cheese mixture to a slow cooker and heat on LOW for 1–2 hours.

Common mistakes to avoid

• Cold cream cheese: soften it in the microwave first so it blends without lumps.
• Uncovered microwaving: cover the cheese to reduce splatters.
• Adding too much salt: taste the dip first, as salted chips accompany it.
• Leaving the dip unstirred: stir while heating and serving to help prevent lumps and a surface skin.
• Serving before it is hot: cook until bubbly and heated through.

How to store

Refrigerate leftover dip in a covered container and use within 3–4 days. Reheat gently in a saucepan, stirring often, or warm it in a slow cooker until hot throughout.

Frequently asked questions