Name: 4 Ingredient Chili Cheese Dip (Slow Cooker & Instant Pot)
Prep time: 5 min
Cook time: 1 h 45 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 2 (14 ounces) cans of your favorite chili (I used vegetarian chili); 1 (10 ounces) can of Rotel (diced tomatoes & green chilies); 8 ounces cream cheese; 2 cups shredded cheddar cheese (shred your own!)

Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!

Recipe

4 Ingredient Chili Cheese Dip (Slow Cooker & Instant Pot)

Yield: about 12 servings 1x

Prep: 5 minutesCook: 1 hour 45 minutesTotal: 1 hour 50 minutes

This 4 Ingredient Chili Cheese Dip is perfect on game day for dipping chips or pouring over hotdogs! Made with cream cheese and real shredded cheddar cheese (no Velveeta!), this cheesy appetizer will not disappoint. Make in the slow cooker or Instant Pot!

Scale:

Ingredients

2 (14 ounces) cans of your favorite chili (I used vegetarian chili)
1 (10 ounces) can of Rotel (diced tomatoes & green chilies)
8 ounces cream cheese
2 cups shredded cheddar cheese (shred your own!)

Instructions

Slow Cooker

Get it hot: Add the cans of chili, the rotel, and the cream cheese to the slow cooker. Set the slow cooker on HIGH for 90 minutes with the lid on.
Add the cheese: After 90 minutes, remove the lid and stir the cream cheese completely into the chili and rotel. Add the shredded cheddar cheese. Stir it around and put the lid back on for 15 more minutes until the cheese is completely melted.
Serve: To serve over a long period of time, leave the chili cheese dip in the slow cooker and set it to the “Keep Warm” option. To serve over a short amount of time, place the dip in a large serving bowl. Serve with tortilla chips or over hotdogs!

Instant Pot

Get it hot: Add the cans of chili, the rotel, and the cream cheese to the Instant Pot liner. Set it to “Slow Cook” mode on HIGH for 90 minutes with the lid on (leave the pressure valve unsealed since we are not pressure cooking, or use the Instant Pot glass lid).
Add the cheese: After 90 minutes, remove the lid and stir the cream cheese completely into the chili and rotel. Add the shredded cheddar cheese. Stir it around and put the lid back on for 15 more minutes until the cheese is completely melted.
Serve: To serve over a long period of time, leave the chili cheese dip in the Instant Pot and set it to the “Keep Warm” function. To serve over a short amount of time, place the dip in a large serving bowl. Serve with tortilla chips or over hotdogs!