This is my mom’s chili dip recipe! This 3-layer easiest cheesiest chili dip is always a crowd-pleaser. All you need is cream cheese, 2 cans of chili, and shredded cheese. Super easy to make and insanely delicious.

Ingredients

• 2 (8-ounce) blocks cream cheese, softened and at room temperature

• 2 (15-ounce) cans beef chili (for vegetarian option, use meatless chili)

• 1 cup (about 4 ounces) shredded cheese (jack, cheddar, mexican blend all work)

• Tortilla chips, for serving

• Green onions, jalapeños for garnish (optional)

Instructions

1. Preheat the oven to 350F. Lightly grease a cast iron skillet or 2-quart baking dish.

2. While the oven is preheating, spread the cream cheese in an even layer at the bottom of the skillet/dish using the back side of a large spoon. If the cream cheese is tough to spread, microwave for 15-second increments until it’s softer and more spreadable.

3. Next, evenly spread the chili over the cream cheese layer.

4. Sprinkle the shredded cheese evenly over the chili.

5. Transfer the skillet/dish to the oven and bake at 350 F degrees for about 15-20 minutes, or until the cheese is bubbling and browned. To get that extra golden brown top, broil on high for 2-3 minutes but be careful it doesn’t burn!

6. Serve immediately with tortilla chips while the dip is still hot/warm! Top with chopped parsley, green onions, jalapeños,  or anything you desire. Enjoy!