Print Options

Back to Chili Cheese Dip >

Include these items:

Select reviews >

Taste of Home Logo

Chili Cheese Dip

Chili Cheese Dip
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
32 ServingsPrep: 20 min. Cook: 4-1/2 hours

Ingredients

  • 1 pound lean ground beef (90% lean)
    XKick-up the flavor

    With Johnsonville Italian Sausage.

    Featured Sponsor
  • 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.
© Taste of Home 2013

2 of 2

Chili Cheese Dip (continued)

Directions (continued)

  • Serve with corn chips. Yield: 8 cups.
Nutrition 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013