Chili Cheese Dip
It's easy to make this 3 ingredient Chili Cheese Dip recipe with Velveeta, Rotel and Hormel Chili! It only takes 5 minutes to make and you can serve it immediately or keep it warm in a Crock Pot for up to 6 hours during a party. This is the perfect dip for chips. But it's also great for making homemade chili cheese hot dogs and chili cheese fries!
Ingredients
- 15 ounces canned chili without beans
- 16 ounces Velveeta cubed
- 10 ounces ROTEL canned diced tomatoes with green chilies - do not drain!
Instructions
- Place a large pot, or dutch oven, on the stove over medium heat.
- Add the canned chili, cubed Velveeta and Rotel. Stir constantly until the cheese is melted and the dip is smooth and creamy.
- You can transfer the dip to a bowl and serve it immediately, or transfer it to a Crock Pot slow cooker set to warm for up to 6 hours.
- Serve with tortilla chips or corn chips on the side for dipping.
Notes
If you'd rather make the dip without canned chili, follow these instructions.
Add one pound ground beef to a large pot on the stove over medium-high heat, crumble and cook until no longer pink, about 5-7 minutes. Drain any grease from the pot, then place the cooked ground beef in the pot back on the stove over medium heat. Add 2 tablespoons chili seasoning, cubes of Velveeta cheese and a can of Rotel. Stir consistently until the Velveeta melts and the dip is smooth and creamy.
- Add one pound ground beef to a large pot on the stove over medium-high heat, crumble and cook until no longer pink, about 5-7 minutes.
- Drain any grease from the pot, then place the cooked ground beef in the pot back on the stove over medium heat.
- Add 2 tablespoons chili seasoning, cubes of Velveeta cheese and a can of Rotel. Stir consistently until the Velveeta melts and the dip is smooth and creamy.
- If you’d like to make this recipe without Velveeta, you can use 8 ounces of cubed cream cheese and 8 ounces of shredded cheddar cheese instead of Velveeta.
- To make this chili cheese dip spicy, use hot Rotel that’s made with habaneros instead of green chilies.
- Store leftover chili cheese dip in an airtight container in the refrigerator for up to 6 days. Reheat the dip on the stove, in a Crock Pot, or in the microwave.
Nutrition Information
Nutrition Facts
Serving: 5cups dip
Amount Per Serving
Calories 229
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 19g | 38% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.03g | 0% |
| Cholesterol | 38mg | 13% |
| Sodium | 1782mg | 74% |
| Potassium | 516mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1064mg | 21% |
| Vitamin C | 34mg | 38% |
| Calcium | 569mg | 57% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.