Chili Cheese Dip Recipe

And the chili recipes continue…


Chili-Cheese Dip
Excerpted from 365 Winter Warmer Slow Cooker Recipes

A hot dip with a bit of a bite, sure to heat up any party. If you want to kick it up a notch, add a splash of hot sauce.

Cooking time: 3 to 3 1/2 hours

Attention: Stir occasionally; remove cover during final hour

1 pound (455 g) pasteurized processed cheese food, Mexican-flavored or plain, cut into cubes
One 12-ounce (340-g) jar hot chunky-style salsa
One 4-ounce (115-g) can chopped green chile peppers, drained
Salt and freshly ground black pepper

Put the cheese food, salsa, and green chiles in the slow cooker and stir to combine. Season the mixture with salt and pepper to taste and stir it again. Cover and cook on LOW for 2 to 2 1/2 hours, or until the cheese has melted, stirring occasionally. Uncover and cook for 1 more hour, or until the mixture is hot. Stir the dip and serve it immediately, or keep it warm in the slow cooker.

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YIELD: 8 appetizer servings

Add it! Garnish the dip with shredded cheddar cheese, chopped tomato, a dollop of sour cream, or chopped green onion for added visual appeal. Serve with tortilla chips or warm flour tortillas torn into bite-size pieces.

This flavor-filled recipe comes from 365 Winter Warmer Slow Cooker Recipes by Carol Hildebrand, Robert Hildebrand, and Suzanne Bonet.

Robert Hildebrand is the executive chef at the Three Stallion Inn in Vermont ( He has been featured in Bon Appetit and on Tony Danza and Fox and Friends. He lives in Montpelier, Vermont. Along with his sister Carol Hildebrand, he’s the co-author of 500 3-Ingredient Recipes and 500 5-Ingredient Desserts. He resides in Burlington, VT.

Carol Hildebrand has written for several books, including 500 3-Ingredient Recipes and 500 5-Ingredient Desserts. She resides in Wellesley, MA.

Suzanne Bonet is a slow cooker aficionado and is the author of 3-Ingredient Slow Cooker Recipes. She lives in Lutz, FL.