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Corn Chip Chili Cheese Dip

 Corn Chip 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


  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 1 medium onion, chopped
  • 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, undrained
  • 1 cup frozen corn, thawed
  • 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 or tortilla chips


  • In a large skillet, cook beef and onion over medium heat 6-8 minutes
  • or until beef is no longer pink and onion is tender, breaking up
  • beef into crumbles; drain. Transfer to a 4-qt. slow cooker.
  • Stir in beans, tomatoes, corn, water, olives, chili powder, oregano,
  • pepper sauce, garlic powder and cumin. Cook, covered, on low 4-5
  • hours or until heated through.
  • Stir in cheese. Cook, covered, on low 30 minutes longer or until

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Corn Chip Chili Cheese Dip (continued)

Directions (continued)

  • 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.