Microwave Instructions: To make chili cheese dip with cream cheese in the microwave, cook it on high for 5 minutes, or until hot and bubbling. Then stir before serving. Oven Instructions: In a 350°F pre-heated oven, bake it for 20-25 minutes, or until it's bubbling. Stir it up well before you serve it. CrockPot Instructions: To make slow cooker chili cheese dip, mix all your ingredients together and spread the cream cheese mixture into a greased slow cooker. Cook on high for about 2 hours, or low for about 3-4 hours.
Serve with your favorite toppings, tortilla chips, crackers, or fresh vegetables. Ideas for toppings include sour cream, fresh diced tomatoes, sliced avocados, jalapeños, cilantro, and green onions.
How can I make my chili cream cheese dip more spicy?You have a lot of options to make chili cheese dip spicy. Cayenne pepper, red pepper flakes, and smoked paprika come to mind. You can also add a little chili powder, a mixture of red chili peppers, cumin, onion, and garlic powder. Other ideas are hot sauce or diced green chilies, which come in “mild” or “hot”.How should I store chili cheese dip with cream cheese?Store chili dip in an airtight container in the refrigerator up to 3 days.How do I reheat chili dip?To reheat the dip, you can place it in the microwave for a few minutes, stirring occasionally to prevent scorching; or you can reheat it in the oven at 350° F 'til hot.Can I freeze chili dip?Yes, you can freeze chili and cream cheese dip. Use an airtight container or a freezer bag to prevent freezer burn. Stored properly, this dish will keep up to 3 months in the freezer.