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Hamburger Dip

This is hands-down the easiest dip to make, and I never have leftovers. We have used venison in place of hamburger, as well as half hamburger and half spicy sausage. Everyone enjoys this wonderful dip! —Mary Kidder, Nappanee, Indiana
  • Total Time
    Prep: 20 min. Cook: 1-1/2 hours
  • Makes
    5 cups


  • 1 pound lean ground beef (90% lean)
  • 12 ounces cubed Velveeta
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • Tortilla chips


  • In a large skillet, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Transfer to a greased 3- or 4-qt. slow cooker. Stir in Velveeta, soups and seasonings. Cook, covered, on low until heated through, 1-1/2 - 2 hours, stirring halfway through cooking. Serve warm with tortilla chips.
Nutrition Facts
1/4 cup: 97 calories, 6g fat (3g saturated fat), 26mg cholesterol, 330mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 7g protein.

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