This easy Nacho Cheese Dip recipe is loaded with the good stuff: beef, chili beans, and lots of cheese! It’s easy to make and everyone will love it.
This isn’t your average Nacho Cheese Dip! Instead, it’s chili + nacho cheese in one, and it’s chock full of ground beef, chili beans, and onion.
The dip has one ingredient that you either love, or love to hate: Velveeta cheese. I personally love it on occasion. It melts easily, doesn’t get grainy like regular cheese can, and it makes a super cheesy dip without using other ingredients like milk and cream cheese.
For this dip, we’ll use both Original Velveeta and Mexican Velveeta. The Mexican Velveeta has little bits of jalapeño in it, which adds flavor and a tiny amount of heat. That’s the only difference! If you can’t find Mexican Velveeta, just use another block of Original Velveeta.
- You’ll need one pound of ground beef—you can use 80%, 85%, or 90% lean—they all work great.
- Chili beans add lots of flavor. No need to drain them since there is tons of flavor in the juice!
- Tomato juice also adds flavor, and keeps the dip from getting too thick.
- Velveeta makes the dip amazingly creamy! If you’re unfamiliar with it, the taste is similar to ballpark nacho cheese.
- Worcestershire sauce lends some savory flavor—you’ll need two teaspoons.
How to make nacho cheese dip
Start by slicing both blocks of Velveeta into one inch cubes. It doesn’t have to be perfect. This step is just so the Velveeta melts easily.
Next, place the onion and ground beef in a large sauté pan over medium heat. Cook until the meat is cooked through and the onion is soft.
Add the sliced Velveeta and the tomato juice.
Cook, stirring occasionally, until the Velveeta is melted.
Pour in the chili beans and the worcestershire sauce. Stir to combine, and cook until everything is heated through.
Pour the dip into a bowl or serving dish, and serve right away!
Keeping the dip hot
Nacho Cheese Dip is best when it’s hot/warm. I recommend either enjoying it immediately, or placing it in a slow cooker (Crock Pot).
To use a slow cooker, set it to warm and pour in the dip. Place the lid on and give it a stir right before serving.
You can keep the lid off while you’re serving it—you may need to stir it occasionally to keep it from sticking to the sides or getting too warm around the edges.
Can I freeze nacho cheese dip?
To freeze nacho cheese dip, place it in a freezer-safe container with a lid. Freeze for up to 3 months. To serve, place the dip in the refrigerator overnight to defrost partially, then place it in a saucepan over medium heat. Cook, stirring occasionally, until the dip is heated through.
Can I make this vegetarian?
To make it vegetarian, omit the ground beef from the recipe. Cook the onion in one tablespoon of oil before proceeding with the recipe as directed.
Can I make this gluten-free?
This recipe already does not contain any gluten-containing ingredients. But as always, check the labels just to be sure.
How can I make this nacho cheese dip spicy?
To make a spicy nacho cheese dip, add one teaspoon of ground cayenne pepper to the finished recipe. Taste and add more cayenne to your liking.
Tortilla chips are a natural pairing for nacho cheese dip. I like a mix of white or yellow corn tortilla chips and blue corn tortilla chips. You can either serve it with chips for dipping/scooping, or place the chips on a platter and pour the nacho cheese dip on top.
Soft pretzels are also delicious dipped in this!
If you’re on the hunt for more appetizers, these Ham & Cheese Party Sandwiches made with RITZ Crackers are a hit with young and old alike. And these Easy Pepperoni Rolls are like pizza wrapped up in a three-bite appetizer!
And if you’re still hungry after eating chips and dip, White Chicken Chili would be a great second course.
Nacho Cheese Dip
- 1 lb ground beef (80%, 85%, or 90% lean all work well)
- 1 small yellow onion, chopped
- 1 lb Original Velveeta
- 1 lb Mexican Velveeta
- 1 cup tomato juice
- 1 (15 oz) can chili beans (not drained)
- 2 teaspoons worcestershire sauce
- To serve: sliced green onions, tortilla chips
- Cut the Velveeta into 1-inch cubes. This makes it easier to melt.
- Place the ground beef and the onion in a large skillet over medium heat. Cook until the meat is cooked through and the onion is soft, about 7–8 minutes.
- Add the Velveeta and the tomato juice. Cook, stirring occasionally, until the Velveeta is melted.
- Stir in the chili beans (no need to drain them first) and the worcestershire sauce. Stir until combined and the dip is warmed through.
- Transfer the dip to a serving bowl or a slow cooker set to warm. Top with sliced green onions, if desired. Serve with tortilla chips and/or soft pretzels for dipping.