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Close up of chips resting on the sides of a glass pie plate with a cheesy baked Mexican dip with canned chili.
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4-Ingredient Mexican Dip

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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Yield: 6 -8 servings

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

Leftovers, if you have any, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat on a microwave-safe plate or bowl until hot.

Nutrition

Calories: 77kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 125mg | Potassium: 16mg | Fiber: 0.01g | Sugar: 0.1g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 134mg | Iron: 0.04mg
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