Back to Nacho Salsa Dip

Print Options


Card Sizes

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, 0 fiber), 9g protein.

Reviews for Nacho Salsa Dip

Sort By :

Average Rating
Msladj User ID: 9131345 265951
Reviewed May. 14, 2017

"Great dip! I added jalapeno peppers to get a little kick. Also made one with a can of chili with beans."

Wingding52 User ID: 6432297 255020
Reviewed Oct. 4, 2016

"Velveeta is like a big bar of bar of cheese flavored soap, actually it is oil. Not much to brag about this other than it is cheap to make."

sudiinkitchen User ID: 7402662 164044
Reviewed Sep. 11, 2013


karen curnes User ID: 3182416 150000
Reviewed Dec. 30, 2011

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

Mulberry227 User ID: 4533203 163365
Reviewed Feb. 12, 2011

"My family loved it!"

triciabrust User ID: 3677095 95950
Reviewed Feb. 7, 2011

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

NB1148 User ID: 5580906 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 User ID: 5070157 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."

Loading Image