Velveeta Chili Cheese Dip

This easy Velveeta Chili Cheese Dip only has three ingredients! Pour everything into the crockpot, cook, and serve.

Velveeta Chili Cheese Dip is a seriously easy recipe. Two cans of Hormel chili are the secret ingredient, and an extra pound of ground beef makes it extra hearty. And, you can serve it straight from the crockpot.

The original recipe (which is from an old church cookbook) said to use “Hormel No Beans Chili”. However, if you want to use chili with beans, go right ahead! I can attest that beans in a cheese dip is delicious, as evidenced by my Nacho Cheese Dip.

I love serving the dip with some blue corn tortilla chips on the side. Use Easy 7 Layer Taco Dip or Rotel Guacamole for any extra tortilla chips!

What you’ll need

• You’ll need 1 lb of Velveeta. I used the “fresh packs” which are individually wrapped in 4 ounce portions. But the regular box works, too!
• Ground beef makes this dip extra hearty. You can use 80%, 85%, or 90% lean beef here—we’ll drain it before adding it to the crockpot.
• Two cans of chili (no beans) adds lots of flavor, and even more meat. The traditional recipe for this called for Hormel chili. You could also use homemade chili if you have it!

How to make Velveeta chili cheese dip

Start by crumbling one pound of ground beef in a large skillet. Cook, breaking it up with a wooden spoon, until cooked through. Drain the beef in a strainer.

Add the beef to the bowl of a crockpot. Add the chili and the Velveeta. (Tip: if you buy the block of Velveeta, cut it into 4–5 pieces before adding so it’ll melt more quickly.)

Cover and turn the crockpot to high for 1 hour, or on low for 2 hours. Then, remove the lid and stir to make sure everything is combined.

Serve while warm, either from a bowl or straight from the crockpot.

📖 Recipe

Velveeta Chili Cheese Dip (Crockpot Recipe)

Published by Kate

This easy dip only has 3 ingredients, and you can serve it straight out of the crockpot!

5 from 6 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Appetizers

Cuisine American

Servings 15 servings

Calories 196 kcal

Ingredients

  

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• 1 lb ground beef
• 1 lb Velveeta
• 2 (15 oz) cans chili (no beans)
• To serve: tortilla chips

Instructions

 

• Place the ground beef in a large skillet over medium heat. Cook, stirring occasionally to break up the meat, until fully cooked. Drain.
• Place the ground beef in a crockpot along with the Velveeta and both cans of chili. Cook on high until heated through, about 1 hour.
• Turn the crockpot to warm and serve from the crockpot, or transfer to a serving dish. Serve with tortilla chips.

Notes

You can substitute 2.5 cups homemade chili in place of the canned chili.

Want to add some spice? Make this with Mexican Velveeta and add a few shakes of cayenne pepper to taste. 

Storing/reheating: The dip will keep in the fridge for 4–5 days. To reheat, place it in the microwave, in a skillet, or in the crockpot, and cook until heated through. 

Don’t have a crockpot? You can make this in a skillet. Add the Velveeta and chili to the drained beef, and cook over medium heat until the Velveeta melts. This is also a shortcut so you don’t have to wait an hour if you need the dip ASAP. 

Nutrition

Calories: 196kcalCarbohydrates: 10gProtein: 15gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 43mgSodium: 795mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 488IUVitamin C: 1mgCalcium: 205mgIron: 3mg

Keyword chili cheese dip

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