This simple 3-ingredient Chili Cheese Dip combines Velveeta, Rotel, and canned chili for a creamy, flavorful appetizer. Ready in about 5 minutes, it can be served immediately or kept warm in a Crock Pot for hours during a party. It’s perfect for chips and also makes an excellent topping for chili cheese hot dogs, fries, or burgers.
Why you’ll love it
This Chili Cheese Dip is a no-fuss, crowd-pleasing option for game days, potlucks, and casual get-togethers. It uses just three pantry-friendly ingredients and comes together in minutes, delivering big flavor with minimal effort.
- Only 3 ingredients. Just Velveeta for silky melt, Rotel for tomatoes and mild chiles, and a can of chili for hearty flavor.
- Always a crowd-pleaser. The combination of melty cheese and seasoned chili makes a dip that disappears quickly whenever it’s served.
- Extremely versatile. Serve it as a dip for tortilla or corn chips, spoon it over hot dogs or burgers, or use it as a topping for fries to make quick chili cheese fries.
Many readers name this one of their go-to new recipes for casual entertaining—try it at your next event and see why it’s so popular.
Ingredients
Below are the main ingredients that make this chili cheese dip easy and delicious. Exact measurements are listed in the recipe card at the bottom of the article.
- Velveeta cheese – This processed cheese melts smoothly into a creamy base. It’s convenient and reliable for consistently silky texture.
- Rotel – Canned diced tomatoes with green chiles. Do not drain—its juices add flavor and help the dip reach the right consistency.
- Canned chili – For speed and simplicity, use a 15-ounce can of prepared chili (without beans if you prefer). If you’d rather cook from scratch, substitute cooked seasoned ground beef and chili seasoning (see alternative method below).
Instructions
This dip is straightforward to prepare. Follow these steps to make and serve it quickly.
- Place a large pot or Dutch oven over medium heat.
- Add the canned chili, cubed Velveeta, and the undrained can of Rotel. Stir constantly until the Velveeta has melted and the mixture is smooth and creamy.
- Serve immediately in a bowl, garnished with chopped cilantro if desired. For parties, transfer the dip to a Crock Pot set to warm and hold for up to 6 hours.
Serve with sturdy tortilla chips, Frito scoops, or corn chips for easy dipping.
How to make it with ground beef
If you prefer not to use canned chili, make the dip with ground beef and chili seasoning. This alternative keeps the same creamy, saucy texture while allowing you to control seasoning and ingredients.
Brown 1 pound of ground beef in a large pot over medium-high heat, breaking it into crumbles as it cooks, about 5–7 minutes. Drain excess grease, return the beef to the pot over medium heat, and add 2 tablespoons chili seasoning, cubed Velveeta, and a can of undrained Rotel. Stir constantly until the Velveeta melts and the dip becomes smooth and cohesive.
Recipe notes
- To make it spicier: Use a hotter variety of canned diced tomatoes with chiles (look for hot Rotel or similar products made with hotter peppers).
- Velveeta-free option: Replace the Velveeta with 8 ounces cubed cream cheese plus 8 ounces shredded cheddar for a more natural cheese finish. Heat and stir slowly until fully combined.
- Serving ideas: This dip works as an appetizer, a topping for hot dogs or burgers, or a rich sauce for fries and nachos.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 6 days. Reheat gently on the stove, in a Crock Pot, or in the microwave until warmed through.
For small portions, reheat in the microwave for about 90 seconds, stirring halfway through. For larger amounts, warm over medium heat in a pot and stir frequently. To reheat for a party, place refrigerated dip in a Crock Pot on low for 30 minutes, then switch to warm to hold it at serving temperature.
Avoid freezing the dip, as the texture of processed cheeses like Velveeta can change after freezing and thawing.
More dip recipes
Round out your snack spread with a few complementary dips—consider a creamy spinach artichoke dip, a warm pizza-style dip, a tangy pickle dip, or a cheesy baked taco dip to offer guests a variety of flavors and textures.
Chili Cheese Dip
5 cups dip
Ingredients
- 15 ounces canned chili, without beans
- 16 ounces Velveeta, cubed
- 10 ounces Rotel (canned diced tomatoes with green chilies) — do not drain
Instructions
- Place a large pot or Dutch oven on the stove over medium heat.
- Add the canned chili, cubed Velveeta, and the undrained Rotel. Stir constantly until the Velveeta melts and the mixture becomes smooth and creamy.
- Transfer to a serving bowl and serve immediately, or keep warm in a Crock Pot set to warm for up to 6 hours.
- Serve with tortilla chips, corn chips, or sturdy scoop-style chips for dipping.
Notes
- Make without canned chili: Brown 1 pound ground beef, drain, return to the pot, add 2 tablespoons chili seasoning, cubed Velveeta, and a can of undrained Rotel. Stir until smooth.
- Velveeta substitute: Use 8 ounces cubed cream cheese plus 8 ounces shredded cheddar instead of Velveeta.
- To add heat: Use a hotter diced tomato with chiles product.
- Storage: Refrigerate leftovers in an airtight container for up to 6 days. Reheat gently on the stove, in a Crock Pot, or in the microwave.
Nutrition Facts
Calories: 229 kcal
Carbohydrates: 17 g | Protein: 19 g | Fat: 10 g
Saturated Fat: 6 g | Sodium: 1782 mg | Fiber: 2 g | Sugar: 9 g
Vitamin A, Vitamin C, Calcium, Iron amounts vary per serving.