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Corn Chip Chili Cheese Dip Recipe

Corn Chip Chili Cheese Dip Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 4-1/2 hours YIELD:32 servings


  • 1 pound lean ground beef (90% lean)
  • 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


  • 1. 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.
  • 2. 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.
  • 3. Stir in cheese. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with corn chips. Yield: 8 cups.

Nutritional Facts

1/4 cup (calculated without chips): 87 calories, 3g fat (1g saturated fat), 12mg cholesterol, 330mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 7g protein.

Reviews for Corn Chip Chili Cheese Dip

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VJGDetert User ID: 1147090 219823
Reviewed Feb. 5, 2015

"I was very excited to make this recipe, but was soooo disappointed with it. I cook precisely, measure everything, and it just didn't turn out like I'd pictured it. It was very thin. Don't know if the 3/4 c. water did that. Also used the exact ingred. that were listed. It didn't look anything like the photo. What went wrong?"

KarenKeefe User ID: 2062961 218790
Reviewed Jan. 25, 2015

"Great dip and easy to make! I am trying new recipes to serve at our Super Bowl party and this one definitely made it!"

Beema User ID: 446601 145060
Reviewed Oct. 19, 2014 Edited Oct. 26, 2014

"This recipe is a keeper. To jazz it up a bit, I added more cheese, more chili powder. As a volunteer field editor, who hosts lots of parties, I know I will be making this recipe again.. and again."

Grammy Debbie User ID: 30612 211061
Reviewed Oct. 6, 2014

"Excellent dip. I made a batch for our family reunion so folks would have something to munch on while we waited to serve the big meal. Some ate so much of this dip they weren't hungry! I used our own home-grown frozen corn and opened up a can of chipotle peppers and put in one of the peppers and a little of the sauce instead of just the hot pepper sauce and I added extra cheese. VERY good! I served it with tortilla chips instead of corn chips, too."

gucci65 User ID: 7131119 185078
Reviewed Sep. 8, 2014

"How addicting this is !!!! This was a huge hit !!!"

amysmess User ID: 7202245 185077
Reviewed Jan. 16, 2014

"I left out the corn and olives, it was still very tasty! Would make this again!"

staceylyn User ID: 6681906 183361
Reviewed Jul. 14, 2013

"So yummy. My whole family loves it."

pxufdisua User ID: 7116358 185075
Reviewed Jan. 31, 2013

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

RaOwBe User ID: 705805 171950
Reviewed Oct. 24, 2012

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

azmissmu User ID: 6484816 211060
Reviewed Aug. 20, 2012

"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!"

M.Focker User ID: 5544667 183356
Reviewed Apr. 25, 2012

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

herbiehill User ID: 4885871 101719
Reviewed Jan. 2, 2012

"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 !!"

skibunny2 User ID: 4985524 166170
Reviewed Jan. 2, 2012

"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."

217 3439168 User ID: 5305367 166169
Reviewed Jan. 1, 2012

"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!"

fredaevans User ID: 6360805 115480
Reviewed Jan. 1, 2012

"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."

Maurmaur_westcolo User ID: 749030 185445
Reviewed Feb. 15, 2011

" can this be frozen?


allykenai User ID: 5170174 183070
Reviewed Feb. 15, 2011

"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!"

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.