I’ve been going to my sister’s 4th of July parties for three decades now, and there’s one thing I can always count on: her famous two-ingredient cream cheese dip. It’s simple, it’s delicious, and it’s always the first thing to disappear from the snack table.
This easy dip combines cream cheese with vegetarian chili for a creamy, Tex-Mex inspired treat that’s perfect for parties. My sister swears by using thick vegetarian chili – no soupy stuff here! The result is a dip that’s rich, tangy, and packed with flavor.
Every year, I watch as guests crowd around this dip, piling it high on chips and veggies. It’s become such a staple that the party wouldn’t feel complete without it. And the best part? It’s so easy to make, I can whip it up for my own gatherings in no time. Trust me, once you try this cream cheese chili dip, you’ll be hooked too!
Exact Ingredients (+ Possible Substitutes)
Okay, let me spill the beans on this super simple dip. You only need two things:
- One block of cream cheese (8 ounces)
- One can of chili
That’s it! I know, it sounds too easy, but trust me, it’s magical.
Now, if you’re feeling adventurous, you can mix things up a bit. Here are some fun swaps I’ve tried:
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Cream cheese: Go for the low-fat version if you’re watching calories. Or try goat cheese for a tangy twist!
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Chili: Any kind works, but I love using spicy chili for an extra kick. Vegetarian? No problem! Use a meatless chili.
Want to get fancy? Try these add-ins:
- Sprinkle some shredded cheddar on top
- Toss in some chopped jalapeños for heat
- Add a dollop of sour cream for extra creaminess
I’ve even tried using pepper jelly instead of chili once. It was a totally different vibe, but still delicious!
Remember, the beauty of this dip is its simplicity. So don’t overthink it. Just mix, serve, and watch it disappear!
Instructions
Okay, get ready for the easiest dip recipe ever! Here’s how I whip up this crowd-pleaser:
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Grab a block of cream cheese and let it soften at room temp for about an hour.
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Open a can of your favorite chili. I usually go for the classic beef and bean variety, but feel free to mix it up!
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In a microwave-safe bowl, plop in the cream cheese and dump the chili on top.
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Zap it in the microwave for about 2 minutes, stirring halfway through.
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Give it a good mix until everything’s blended and creamy.
That’s it! I’m not kidding – it’s that simple. The dip comes out all warm and gooey, perfect for scooping up with tortilla chips or veggie sticks.
I love how the tangy cream cheese balances out the spicy chili. It’s a match made in snack heaven!
Pro tip: If you’re feeling fancy, sprinkle some shredded cheddar on top. It takes this dip from amazing to out-of-this-world delicious!
Tips, Tricks & Storing
I’ve learned a few tricks over the years to make this dip even more amazing. First, don’t be afraid to get creative with the chili! I’ve tried different brands and styles, and each adds its own special kick.
For an extra creamy texture, I like to let the cream cheese soften at room temperature before mixing. It blends so much easier this way!
Want to spice things up? Sometimes I add a dash of hot sauce or a sprinkle of chili powder. It gives the dip a little extra oomph that’ll have your taste buds dancing!
Storing leftovers is a breeze (if you have any, that is!). I just pop it in an airtight container and stick it in the fridge. It stays good for about 3-4 days, but honestly, it never lasts that long in my house!
Oh, and here’s a fun serving tip: I love to pour the warm dip over a block of cream cheese for a fancy presentation. It looks super impressive, and guests always go crazy for it!
Remember, this dip is best served warm. If it cools down, just zap it in the microwave for a few seconds, and it’ll be good as new!