In the world of appetizers and dips, Chili-Cheese dip is a classic. 

I received this recipe from a former high student as part of a class exercise. In my English classes, students present their work a few times during each semester.

Lauren wrote this recipe as a process essay, earning extra credit, because she brought it in to show the finished results!

Chili-Cheese Dip Easy Prep:

It uses four ingredients and can be in the oven in under five minutes. From there, bake it for 20 minutes in a 350 degree oven.

That’s it. 

First, take one brick of cream cheese (I used organic) and soften it in the microwave. Mine took about 45 seconds to become mushy. Perfect!

Spray a square baking dish with non-stick spray and then even out the cream cheese on the bottom of the pan.

To that, add a can of your favorite chili. I used a vegetarian chili with beans and onions.

On top, place four squares of your favorite cheese and top with a handful of shredded cheese. 



Beautiful cheese bubbles appear on top when it’s finished baking.




Serve with corn or tortilla chips.




This easy dip is perfect for movie night, a quick snack, or as an appetizer at your favorite party. 

 What’s your favorite dip?

(Did you miss our Spinach-Artichoke dip recipe? Here it is!) 

(Hungry for more dips? Click here!) 

Emily (1)

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