Velveeta Chili Cheese Dip
This Velveeta chili cheese dip is super creamy, cheesy and ready to serve in 30 minutes. A perfect appetizer for your next gathering.
Prep 10 minutes minutes
Cook 20 minutes minutes
Fat 25
Carbs 22
Protein 34
Yield 4
- 1 tablespoon avocado oil
- ½ large white onion diced
- ½ green bell pepper diced
- 8 oz. 85/15% ground beef
- 1 garlic clove peeled and minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 tablespoon tomato paste
- 14.5 oz. canned diced tomatoes
- 16 oz. Velveeta original cubed
Heat the avocado oil in a large skillet over medium/high heat. Add the onions, peppers, and ground beef. Cook until the beef is cooked through and the onions and peppers are soft. Add the garlic, chili powder, cumin, and salt, and cook for another minute.
Add the tomato paste and mix until it has completely coated the meat and veggies, cook for 1 minute.
Next, add the tomatoes and bring them to a boil. Reduce heat to low and add the Velveeta. Cook until the cheese is completely melted.
Serve with your favorite tortilla chips.
- This is a great recipe to make ahead of time and put in a slow cooker. Use the keep warm setting.
- Make this vegetarian by subbing 1 can of black beans for the ground beef.
Use leftovers to make burritos.
Calories: 442kcal | Carbohydrates: 22g | Protein: 34g | Fat: 25g | Fiber: 2g | Sugar: 14g