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.
- 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
Calories 229kcal (11%)Carbohydrates 17g (6%)Protein 19g (38%)Fat 10g (15%)Saturated Fat 6g (30%)Polyunsaturated Fat 0.2gMonounsaturated Fat 0.03gCholesterol 38mg (13%)Sodium 1782mg (74%)Potassium 516mg (15%)Fiber 2g (8%)Sugar 9g (10%)Vitamin A 1064mg (21%)Vitamin C 34mg (41%)Calcium 569mg (57%)Iron 2mg (11%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!