Chili Cheese Dip
Add spice to your next gathering with this crowd-pleasing chili cheese dip. With Velveeta, salsa, and chile peppers, it’s a guaranteed hit!
This easy chili cheese dip is a party favorite for a reason. With just a few ingredients—Velveeta, chunky salsa, and green chile peppers—you get a creamy, zesty dip that’s impossible to stop dipping. It’s ideal for game day, potlucks, movie nights, or whenever you’re craving a melty Tex-Mex snack.
Make it mild or turn up the heat with hot sauce or minced jalapeños. You can also stir in beans or ground meat for extra heft. Just serve it warm in a slow cooker or chafing dish alongside tortilla chips, and watch it disappear.
What You’ll Like About This Dish
Great for gatherings. This dip is always a hit at parties, potlucks, and game day spreads.
Quick and easy. Just sauté, melt, and serve—ready in about 20 minutes.
Customizable heat. Make it mild or spicy depending on your guests’ preferences.
Stays warm and creamy. Keep it warm in a slow cooker for easy entertaining.
Ingredient Notes
- Chunky salsa: Choose a thick salsa to prevent the dip from being too watery.
- Chopped green chile peppers: Canned mild or hot green chiles add extra flavor.
- Red onion: Adds a little crunch and bite—can substitute with white or yellow onion.
- Velveeta cheese: This processed cheese melts smoothly and gives the dip its signature creamy texture.
- Hot sauce: Optional, but great for adjusting the spice level to your taste.
Steps to Make Chili Cheese Dip
- Combine the salsa, chile peppers, and onion in a skillet over medium-low heat.
- Cook the mixture until thickened and most of the liquid has evaporated.
- Lower the heat and stir in the cubed Velveeta.
- Cook gently, stirring often, until the cheese is fully melted and smooth.
- Stir in hot sauce to taste.
- Serve warm with chips, or keep warm in a chafing dish or slow cooker.
Tips
- Use a thick salsa or drain off excess liquid before adding to prevent the dip from becoming runny.
- Stir frequently while melting to prevent scorching the cheese.
- Transfer to a slow cooker on the “warm” setting to keep the dip melty for hours.
- Make it ahead and reheat gently on the stovetop or in a microwave-safe dish.
Recipe Variations
- Add heat. Stir in minced jalapeño, chipotle pepper, or extra hot sauce for more spice.
- Switch the salsa. Use fire-roasted or chili-style tomatoes for a smokier flavor.
- Make it meaty. Add browned ground beef or sausage for a heartier dip.
- Add beans. Stir in drained black beans or refried beans for added texture.
- Freshen it up. Top with diced tomato, avocado, or a sprinkle of fresh cilantro.
- Try new garnishes. Add sliced green onions, chopped black olives, or a swirl of sour cream.
Serving Suggestions
- Serve with tortilla chips, sturdy crackers, or pita chips.
- Add vegetable dippers like celery sticks, bell pepper strips, or cucumber slices.
- Pair with a cold beer, margarita, or fizzy soda.
- Use leftovers as a nacho topping or stuffed into quesadillas.
How to Store
Refrigerate: Store leftover dip in an airtight container for up to 4 days.
To Reheat: Warm gently in a saucepan over low heat or in the microwave, stirring occasionally until smooth. Add a splash of milk if the dip becomes too thick.
Chili Cheese Dip
Ingredients
- 1 1/2 cups salsa, thick and chunky
- 1 4-ounce can mild green chilies, chopped
- 1/2 cup red onion, finely chopped
- 2 pounds Velveeta cheese, cubed
- Hot sauce, to taste
Instructions
- Combine the salsa, chile peppers, and onions in a nonstick pan over medium-low heat. Cook, stirring, until the liquid has evaporated and the mixture is thickened.
- Add the cheese to the pot and lower the heat to low; cook until the cheese is melted.
- Add hot sauce as desired.
- Keep the dip warm in a chafing dish or slow cooker for serving.
- Serve the dip with tortilla chips, crackers, or vegetable dippers.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
