Chili Cheese Dip
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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!
Why you’ll love it
This year for my annual Super Bowl party, I decided to replace my classic Rotel dip with this homemade Chili Cheese Dip.
Yes, it was a bold move, but sometimes life requires teeny-tiny little changes, like one ingredient in a recipe that adds new flavor and spice to your life! I promise, you’re going to love it, and here’s why.
- You only need 3 ingredients. What could be easier than that? When you’re looking for a game day or party appetizer that’s so incredibly easy that it can be made in 5 minutes with 3 ingredient, this is it!
- It’s always a hit! You don’t need a ton of ingredients to make a dip that everyone will love and that tastes delicious. In this case just a can of flavorful chili, a box of melty Velveeta cheese and a can of Rotel.
- It’s versatile. Yes, it’s great as a dip, that one is obvious, it’s in the name! But you can also spoon this chili cheese dip over hot dogs, fries, burgers, or anything that you’d like to chili-cheese-ify!
Ingredients
Here I explain the best ingredients for this chili cheese dip recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Velveeta cheese – nicknamed “liquid gold” this cheese product melts perfectly into the dip. You can find it at almost all major grocery stores and big box retailers. It’s sold at room temperature, so you’ll usually find it on an aisle in the middle of the grocery store. I tend to find it on an end cap.
- Rotel – a combination of diced tomatoes and green chiles in a can. You do not want to drain the can, as the liquid will add to the flavor and consistency of the dip.
- Chili – to keep this recipe super simple, I used a can of hormel chili, without beans. If you like beans, feel free to use a can of chili with beans. If you prefer not to use canned chili, you can still make this recipe with 4 ingredients. Just replace the canned chili with 1 pound of ground beef and 2 tablespoons chili seasoning.
Instructions
I’ve included step by step photos below to make this recipe easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Cube the Velveeta cheese, then add it to a large pot, or dutch oven, on the stove over medium heat. Add a can of Rotel and can of chili.
- Stir consistently until the cheese has melted and the dip is smooth and creamy.
You can transfer the dip to a bowl and serve it immediately with a sprinkle of cilantro to garnish, if you’d like. You can also transfer it to a Crock Pot slow cooker set to warm for up to 6 hours. This is perfect if you’re serving the dip at a party!
Either way, serve tortilla chips or Frito scoops on the side for dipping up this delicious cheese dip.
How to make it with ground beef
If you’d rather make the dip without canned chili, follow these instructions to make it with ground beef and chili seasoning.
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.
Recipe notes
To make this chili cheese dip spicy, use hot Rotel that’s made with habaneros instead of green chilies.
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.
Storage and reheating
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.
If you’re only reheating a small amount, I recommend reheating it in a small bowl in the microwave for 90 seconds. If you’re reheating more, you can add it to a small pot on the stove top over medium heat. Stir consistently until the dip is hot.
If you’re reheating a lot of the dip for a party, transfer it from the fridge to a Crock Pot set to low for 30 minutes. After 30 minutes, switch the Crock Pot temperature to warm. This is a great make-ahead method for a party!
I do not recommend storing this recipe in the freezer, as Velvetta is not meant to be frozen. The quality and consistency of the dip will not be the same after it’s frozen.
More dip recipes
Serve a combination of dips, chips and veggies at your next party with these delicious, easy dip recipes!
Chili Cheese Dip
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.
- 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 Facts
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