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Corn Chip Chili Cheese Dip

After trying to create a Mexican soup, I ended up with this outstanding dip. My husband and two young children love it, and so do guests at football game days or family gatherings. —Sandra Fick, Lincoln, Nebraska
  • Total Time
    Prep: 20 min. Cook: 4-1/2 hours
  • Makes
    8 cups


  • 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


  • 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 cheese is melted. Serve with corn chips.
Nutrition 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.

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Average Rating:
  • jimmie.smith
    Nov 28, 2020

    This looks great! What book was in published in so I can look it up?

  • angmclanc
    Jun 8, 2017

    So good I could eat it with a spoon!

  • Catherine M
    Jan 13, 2017

    This is easy to make and always on my party table. One friend of ours calls it that crazy-good dip.

  • VJGDetert
    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?

  • Wildroseww
    Jan 29, 2015

    No comment left

  • KarenKeefe
    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
    Oct 19, 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
    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
    Sep 8, 2014

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

  • amysmess
    Jan 16, 2014

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