Appetizers & Dips

Who’s making the taco dip?

It’s a question we ask before almost every family get-together. Between my sisters, my mom, and me, one of us makes an abundant batch (with the hopes of leftovers) of our family’s thick and velvety taco dip.

Remember to grab a couple of bags of your favorite tortilla chips.


Taco Dip

  • Cook Time: 30 minutes


  • 2 pounds (32-ounce box) Velveeta
  • 1 (8-ounce) package cream cheese
  • 2 (10-ounces each) cans chili with no beans
  • 1-1/2 to 2 lbs. ground beef, browned with diced onion or onion flakes


  1. Into a large saucepan over low heat, cut the Velveeta and cream cheese into cubes and melt together. Stir in the chili until thoroughly mixed and melty. Briskly fold in the browned hamburger.

  2. Serve hot with tortilla chips. Place in a crockpot if not serving immediately.

  3. Keep leftovers in an airtight container in the refrigerator for up to a week.


You can melt this dip in the microwave but I've found it's creamier, without white chunks of cream cheese, if I melt it low and slow on the stove top.

For a smaller batch of taco dip:

1 pound Velveeta

4 ounces cream cheese

1 10-ounce can chili with no beans

1 pound ground beef, browned with diced onion or onion flakes

Follow directions above.

Relax. I made a cheesecake, I didn't fold a fitted sheet.


  1. To save time (and effort!) I just dump all of it in a crock pot and stir it accasionally as it melts. Now I’m hungry for some did….thanks, Staci 😉

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