This 4-ingredient Mexican dip is the perfect quick and easy appetizer! Layer cream cheese, a can of chili, diced green chilies and cheese then bake until bubbly. Serve with chips and devour!
Today's recipe comes from my aunt, who has provided so many of our family favorites. I have a whole printed booklet she gifted me of her recipes, and it's one I reference often.
Today's 4-ingredient Mexican dip is one I saw in there and knew I had to try.
But funny enough, I was a little skeptical. It kinda seemed too good to be true.
(I had that same reaction to her hot artichoke dip that's just 5 ingredients and 5 minutes to put together. Seems too simple but somehow tastes divine!)
So I made this chili dip just for a random afternoon snack. I didn't want to try it out on a game day or when people were coming, you know, just in case it was only so-so.
Well, joke is on me again cause we inhaled that whole thing in about 20 minutes! (It would have been faster if my son had been downstairs when it was ready.)
It's creamy, hearty and seriously addictive!
And with it being just 4 ingredients and less than 5 minutes to prep, it's going to be a new favorite go-to!
You just need cream cheese, a can of chili, a little can of diced green chiles and shredded cheddar cheese.
No salsa needed, no fresh veggies or guacamole here and no beans (unless you want to get the canned chili with beans).
It all gets layered together in the pan, then bakes for 20 minutes and you are ready to dive in.
It's just so stinking easy and oh so very delicious!
OK, let's tackle a few quick recipe notes on this layered chili dip so you can get to making this.
Recipe Notes:
Cream cheese: Make sure to use the block of cream cheese (not the tub); it incorporates better with the other ingredients. Reduced fat or regular are fine to use here.
Chili: Pick whichever brand and style of canned chili is your favorite. You can use the kind with or without beans, whatever you prefer. I haven't tested this with substituting leftover homemade chili but I think you could; it just needs to be really thick.
Cheese: I love and use sharp cheddar cheese here and always have it on hand. You could also use a Mexican blend shredded cheese if you prefer.
Serving: If you want to make it a little prettier, you could top it with sliced green onions or chopped fresh cilantro.
Then just put out some tortilla chips and you are ready to dive in!
And trust me, this will go quickly. I'm for sure adding it to my Super Bowl snacking table (along with these Air Fryer breaded shrimp we adore).
I hope you give this appetizer a try the next time you need something quick and crowd pleasing, whether that's for a game day app, a party dip or just throwing together for friends or family. It's gonna be a hit.
Enjoy!
XO,
Kathryn
4-Ingredient Mexican Dip
Ingredients
- 1 (8 oz) package plain cream cheese, softened (reduced fat is OK)
- 1 (15 oz) can chili, with or without beans
- 1 (4 oz) can diced green chiles
- 1 cup shredded cheddar cheese
For serving:
- Tortilla chips
Instructions
- Preheat oven to 350 degrees F.
- Spread the cream cheese in a thin, even layer in a 9-inch pie plate.
- Pour the chili over the cream cheese. Add the green chilies on top of the chili. Sprinkle with the cheddar cheese.
- Bake at 350 for 20 minutes until hot and the cheese is melted.
- Serve with tortilla chips.
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Notes
Nutrition
If you need to beat the heat, try this cold chili cheese dip instead.
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