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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,” says Sally Hull of Homestead, Florida. “I always have requests to bring it when my husband and I attend parties.”
TOTAL TIME: Prep: 15 min. Cook: 3 hours YIELD:28 servings

Ingredients

  • 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

Directions

  • 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 :
MY REVIEW
sudiinkitchen
Reviewed Sep. 11, 2013

"nice"

MY REVIEW
karen curnes
Reviewed Dec. 30, 2011

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

MY REVIEW
Mulberry227
Reviewed Feb. 12, 2011

"My family loved it!"

MY REVIEW
triciabrust
Reviewed Feb. 7, 2011

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

MY REVIEW
NB1148
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. :)"

MY REVIEW
Jan Schwab
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.