Warm Cheesy-Chili Dip ~ Gluten-free option
This post may contain affiliate links. That means if you click and buy, I may receive a small commission (at zero cost to you). As an Amazon Associate I earn from qualifying purchases. Please see my full disclaimer policy for details.
Warm cheesy chili dip is by far my most popular appetizer, my family has been enjoying this tasty dip for years.
A slightly spicy and twangy flavored dip that we especially like with just plain corn chips, or scoops. It takes about 10 minutes to prepare and about 5 more to disappear…
This dip is perfect for holidays, parties, or just snacking.
If you are like me and need gluten-free products, the canned “bean-less” chili is difficult to find. So I suggest using your own chili recipe and leave out the beans and add extra meat. Of course… it would be okay to have beans in this dip too. I freeze small containers of my homemade gluten-free chili without beans, then I don’t have to make a big batch for a quick dip like this.
- Cream cheese
- Chili without beans like Hormel Chili Without Beans, Nalley Chili Big Chunk No Beans, or a gluten-free/allergy-friendly substitute
- Sharp cheese
- Tabasco
- Corn chips, scoops, crackers, or pretzels
This is soon to be a favorite…enjoy!
Need more appetizer ideas:
Warm Cheesy-Chili Dip
Ingredients
- 2 8 oz packages cream cheese
- 2 15 oz cans of chili without beans or a gluten-free substitute
- 2/3 cup sharp cheese grated
- 6 drops Tabasco
- 1 lg bag corn chips, scoop, crackers, or pretzels
Instructions
- In a medium-size saucepan stir cream cheese and chili over medium-low heat, add tabasco and cheese.
- Continue to heat until the mixture begins to simmer.
- When the mixture is fully heated and a nice creamy consistency remove from heat and pour into a small bowl.
- I use a microwave-safe bowl so I can warm the dip up if needed.
- Serve with chips, crackers, or pretzels.
- Store leftovers in the refrigerator.