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Yields:
8 serving(s)
Prep Time:
5 mins
Total Time:
15 mins
With just a little more cooking time than the average recipe out there, our version of chili cheese dip uses the added flavors of caramelized onion and jalapeño to spice up the classic creamy queso.
And if you're looking for even more delish dips for game day, look no further.
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Ingredients
For dip
- 1 Tbsp.
extra-virgin olive oil
- 3/4
small red onion, finely chopped, plus more for garnish
- 3/4
jalapeño, minced, plus more for garnish
- 1 tsp.
chili powder
- 1/2 tsp.
kosher salt
- 1/2 tsp.
freshly ground black pepper
- 1
(15-oz.) can chili or 1 1/2 c. homemade chili
- 1
(8-oz.) block cream cheese, cubed
- 2 1/4 cups
shredded cheddar
For garnish and serving
Minced jalapeño
Finely chopped red onion
Diced tomatoes
Tortilla chips, for serving
Directions
FOR THE STOVETOP
- Step 1In a medium skillet over medium heat, heat oil. Add onion and jalapeño and cook until deeply golden, 7 minutes. Stir in chili powder and cook until fragrant, 1 minute more, then season with salt and pepper.
- Step 2Pour in prepared chili and bring to a low simmer. Stir in cream cheese until combined, then add cheddar and stir until melted. Remove from heat.
- Step 3Garnish with more jalapeño, red onion, and tomatoes, and serve warm with tortilla chips.
FOR THE INSTANT POT
1. Set Instant Pot to Sauté and heat oil. Add onion and jalapeño and cook until deeply golden, about 7 minutes. Stir in chili powder and cook until fragrant, 1 minute more, then
season with salt and pepper.
2. Pour in prepared chili and bring to a low simmer. Stir in
cream cheese until incorporated, then add cheddar and stir
until melted.
3. Switch Instant Pot to Keep Warm and cover until ready
to serve.
4. Transfer dip to a serving dish and garnish with more
jalapeños, red onion, and tomatoes. Serve with tortilla chips.
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