Chili Dip

Four ingredients and a microwave. Hot chili, a full pound of melted cheddar, sour cream, and picante sauce stirred together into a thick, scoopable dip that’s ready before the first quarter ends.

Heat the canned chili first until it’s hot all the way through, then stir in the shredded cheddar while it’s still steaming. The residual heat melts the cheese into a smooth, gooey base. If it doesn’t fully melt, 30 more seconds in the microwave finishes the job. Sour cream and picante sauce go in last and get stirred until everything is uniform.

The picante sauce adds tomato, heat, and chunks of onion and pepper. The sour cream mellows the whole thing out and adds a tangy richness. Use chili without beans for a smoother dip that scoops cleanly onto chips.

Kitchen Tips

• Shred your own cheese. Pre-shredded cheese has anti-caking powder that prevents smooth melting. Block cheddar shredded fresh melts glossy and even.
• Stir in the sour cream off heat. Too much microwave time after adding sour cream can cause it to separate and get grainy.
• Keep it warm. This dip thickens as it cools. A small slow cooker on the warm setting keeps it scoopable all night.
• Adjust the heat with the picante sauce. Mild, medium, or hot. Your call.

Variations

• Cream cheese base: Add an 8-ounce block of cream cheese to the chili before melting the cheddar for an even creamier dip.
• Jalapeno topper: Scatter sliced pickled jalapenos on top before serving.
• Bean dip version: Use chili with beans instead of without for a chunkier, more filling dip.