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Nacho Salsa Dip Recipe

Nacho Salsa Dip Recipe

This zesty dip is great for any get-together and allows me to spend more time with my guests. I always have requests to bring it when my husband and I attend parties. —Sally Hull, Homestead, Florida
TOTAL TIME: Prep: 15 min. Cook: 3 hours YIELD:28 servings


  • 1 pound ground beef
  • 1/3 cup chopped onion
  • 2 pounds process cheese (Velveeta), cubed
  • 1 jar (16 ounces) chunky salsa
  • 1/4 teaspoon garlic powder
  • Tortilla chips or cubed French bread


  • 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain well.
  • 2. Transfer to a greased 3-qt. slow cooker; stir in the cheese, salsa and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Stir; serve warm with tortilla chips or cubed bread. Yield: 7 cups.

Nutritional Facts

1/4 cup: 143 calories, 10g fat (6g saturated fat), 36mg cholesterol, 484mg sodium, 4g carbohydrate (3g sugars, 0g fiber), 9g protein .

Reviews for Nacho Salsa Dip

Sort By :
sudiinkitchen 164044
Reviewed Sep. 11, 2013


karen curnes 150000
Reviewed Dec. 30, 2011

"This is so good! Everybody loves it. I will definitely make this again."

Mulberry227 163365
Reviewed Feb. 12, 2011

"My family loved it!"

triciabrust 95950
Reviewed Feb. 7, 2011

"I add some cream cheese to this recipe to make it even more delightful."

NB1148 164025
Reviewed Feb. 6, 2011

"I melted the cheese in the microwave, added a pinch of salt and pepper to the beef and used onion powder instead of fresh onions. Cuts down the time to about 15 minutes and its still delicious. :)"

Jan Schwab 163360
Reviewed Jun. 20, 2010

"This original recipe is delicious. I have also made it using Spicy Mexican Velveeta instead of regular velveet. It is wonderful both ways."

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.