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Chili Cheese Dip Recipe

Chili Cheese Dip Recipe photo by Taste of Home

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After trying to create a Mexican soup, I ended up with this outstanding dip that eats like a meal. My husband and two young children love it! Now it's popular for football game days or family gatherings. —Sandra Fick, Lincoln, Nebraska

This recipe is:

Diabetic Friendly

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Chili Cheese Dip Recipe

Prep: 20 min. Cook: 4-1/2 hours

Yield: 32 Servings

20 270 290

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes in sauce
1 cup frozen corn
3/4 cup water
1 can (2-1/4 ounces) sliced ripe olives, drained
3 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon chipotle hot pepper sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1 package (16 ounces) reduced-fat process cheese (Velveeta), cubed
Corn chips

Directions

In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin.
Cover and cook on low for 4-5 hours or until heated through; stir in cheese. Cover and cook for 30 minutes or until cheese is melted. Serve with corn chips. Yield: 8 cups.

Nutritional Facts 1/4 cup (calculated without chips) equals 87 calories, 3 g fat (1 g saturated fat), 12 mg cholesterol, 330 mg sodium, 9 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.

Originally published as Chili Cheese Dip in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p100

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Chili Cheese Dip

Chili Cheese Dip

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Reviewed on Jan. 31, 2013 by pxufdisua

This was great, but added sriracha sauce to add some spice!

Reviewed on Oct. 24, 2012 by RaOwBe

This was great, but added sriracha sauce to add some spice!

Reviewed on Aug. 20, 2012 by azmissmu

I've made this several times for Scout gatherings and parties now- I substitute nacho cheese dip for the velveeta, and since we live in the southwest, I have to spice it up a lot more than the recipe calls for! Warning- if you serve this as an appetizer, no one will be hungry by the main course!

Reviewed on Apr. 25, 2012 by M.Focker

This is the second 5 star rated dish I have thrown out. What's going on?

Reviewed on Jan. 02, 2012 by herbiehill

I did cook on stove top for about 2hrs. on low , I added just a little fresh jalapeno and cilantro just to our taste mind ya !!..Hummmm just good !!

Reviewed on Jan. 02, 2012 by skibunny2

This recipe is excellent. I use fresh corn (straight off the cob) and I reduced amount of water to 1/2 cup, we like it a bit thicker. Thank you for posting this recipe.

Reviewed on Jan. 01, 2012 by 217 3439168

My family and I thought this recipe was awesome! I did not add the hot pepper sauce as we don't like things too spicy. Mine did turn out a little runny but it was delicious!

Reviewed on Jan. 01, 2012 by fredaevans

There are times when a 'Disaster' turns into a total success. Too many Lemons? Make Lemon Juice sort of thing. And this is really good stuff; there will be no left-overs.

Reviewed on Feb. 15, 2011 by Maurmaur_westcolo

can this be frozen?

Maureen

Reviewed on Feb. 15, 2011 by allykenai

Oh this was just awesome! Made it for Super Bowl. Family loved it. It makes alot, so you can serve many people or have leftovers. Perfect for a football game!