Go Back

No Velveeta Chili Cheese Dip

This is a creamy chili cheese dip for everyone to enjoy!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Servings: 8
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • ½ cup finely diced onion
  • 1 diced jalapeno
  • 1 can rotel
  • ¼ cup milk
  • 4 ounces cream cheese
  • 2 cups shredded cheddar cheese
  • 1 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • green onions (topping)
  • tortilla chips, corn chips, veggies for serving

Method
 

  1. Step 1: Brown the Meat and Veggies

    Heat oil in a pan over medium heat. Add the ground beef, diced onion, and jalapeño. Cook until the beef is browned and the onions are soft.

  2. Step 2: Season the Beef

    Sprinkle in chili powder, garlic powder, and onion powder. Stir well to evenly coat the meat and enhance the flavor. Cook until the beef is fully done.

  3. Step 3: Add to the Crockpot

    Transfer the seasoned beef mixture to a crockpot. Add the petite diced tomatoes with chiles, cream cheese, milk, and shredded cheese. Stir to combine.

  4. Step 4: Slow Cook

    Cook on low for 4 hours, stirring occasionally, until all the cheeses have melted and the dip is smooth and creamy.

  5. Step 5: Serve and Enjoy

    Top with green onions and serve warm with tortilla chips, corn chips or veggies.

Notes

Storage

Refrigerator Storage

Store leftover cheese dip in an airtight container in the refrigerator for 3–4 days. The dip will thicken as it cools, but it reheats beautifully.

Freezer Storage

You can freeze this dip for up to 2 months. Let it cool completely, then transfer it to a freezer-safe container or bag. Thaw overnight in the fridge before reheating.

Reheating Instructions

  • Microwave: Heat in 30-second intervals, stirring between each round until warm.
  • Stovetop: Warm over low heat, adding a splash of milk to loosen the texture.
  • Crockpot: Reheat on low for 1–2 hours, stirring occasionally.