Spicy Chili Cheese Dip
Spicy chili cheese dip made with a homemade cheddar cheese sauce to share with your friends and family on game days! This one's a keeper!!
Ingredients
- 1 15 oz can Vietti Sriracha LIme Chili without beans
- 2 cans RoTel diced tomatoes with green chilies
- 1/4 teaspoon cayenne pepper
- 1 small onion chopped
- 1 tablespoon olive oil
Cheese Sauce
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups cheddar cheese grated
- 1/4 teaspoon kosher salt
Instructions
Chili Sauce
- In a large skillet, heat olive oil over medium high heat.
- Add onion and cook for 5-8 minutes or until soft.
- Add chili, tomatoes, and cayenne pepper. Reduce heat to medium low, stirring occasionally.
Cheese Sauce
- In a medium saucepan, melt butter over medium heat.
- Once butter has melted, add flour a tablespoon at a time. Use a whisk to keep mixture smooth.
- Slowly pour in milk a little at a time, whisk continuously to prevent lumps. Use a wooden spoon to scrape up any lumps of flour at the bottom or around the edges. Once all the milk has been added increase heat a little and continue to cook until sauce thickens up.
- Then once sauce thickens, add grated cheese and stir until all the cheese has melted.
All Together
- Pour cheese sauce into the chili sauce and stir. Add salt at this time to taste if needed.
- Transfer to a slow cooker and set to warm. Sauce will thicken as it cools and you want to serve it warm not hot so you will have a thicker sauce.
Notes
For even more substance, you could add a can of black or pinto beans to this dip!
Works well to make this in a Pampered Chef Rockcrok® (affiliate link) that you can just transfer to the slow cooker base for less dishes!