1 ½cupsshredded cheddar cheesemild or sharp based on preference
optional toppings: chopped cilantro, green onion
corn chipsfor serving
Instructions
Preheat the oven to 375 degrees F.
Spread the cream cheese so that it fully covers the bottom of an 8x8 inch or similarly sized casserole dish. Spread chili across the top of the cream cheese. Top with shredded cheddar.
In the oven: Bake at 375 degrees for 15-20 minutes, or until the cheese is bubbly. Serve with corn chips.
In the microwave: Microwave uncovered for 3-5 minutes or until cheese is melted and bubbling.
Notes
Room temp cream cheese isn't required but spreads much more easily than cold cream cheese. A block of cream cheese will come to room temperature in about 30 minutes. Another option is to slice the cream cheese and microwave it for 15 seconds to make it spreadable.
Leftovers: Leftover cheese dip is best within 3 to 4 days. Keep covered and refrigerated.
Reheating in the microwave: Reheat single portions or the entire dish in the microwave in just 1 to 2 minutes.
Reheating in the oven: Cover the baking dish with foil and reheat it in the oven at 350F until the cheese is melted, about 10 minutes.
Making in advance: Chili cheese dip can be assembled up to 24 hours in advance. Cover and refrigerate until ready to bake.