The HH and I were in the grocery store a few weeks ago and on a whim, bought a bar of Mexican Velveeta cheese.
It had been probably at least 10 years since we bought Velveeta, but as soon as I spotted the recipe for Velveeta zesty chili dip on the inside of the package, I knew we had made the right decision.
As much as I love my big salads and eating healthy, it’s also fun to indulge in something every once in a while that I can only categorize as boy food. 😉
This Velveeta zesty chili dip is creamy, velvety smooth and made with shelf stable products. You can whip it out in a jiffy and have it on the table in less than seven minutes.
According to my husband, this recipe is the PERFECT appetizer to add to your game day line up. The creamy artichoke spinach dip I made last month comes in a close second.
But c’mon man, chili and cheese, it’s always a winning combination, right!? Yes, yes it is!
Make this, you’ll be so glad you did!
~Mavis
P.S. I highly recommend covering the dish with a paper towel before cooking it in the microwave. 😉
Print
Velveeta Zesty Chili Dip
Ingredients
1 lb {16 ounces} Mexican Velvetta, cut into 1” cubes
1 {15 ounce} can of chili
1 {10 ounce} can of Rotel
Instructions
Spray the inside of a 9 x 5 inch microwavable serving dish with cooking spray.
Layer chili, Rotel and Mexican Velveeta cheese cubes on top.
Microwave on high for 3 minutes. Stir.
Microwave for an additional 2 minutes or until the Velvetta is completely melted.
Serve warm with your favorite tortilla chips.
Notes
- I highly recommend covering the Velveeta Zesty Chili Dip with a paper towel while you are microwaving it.
Nancy Settel says
Does the Mexican Velveta have a hot taste? I’ve seen it but have been afraid to try it.
Mavis Butterfield says
No, we didn’t think it was spicy at all.
Lea says
It is very mild but very good; you would want to add Rotel tomatoes and green chilies(I use hot) or jalapenos, whichever you prefer if making a dip.
Holley says
My BIL used to make this every time we went down to visit him! My kids LOVED it! I’ll have to make it for them soon!
Andrea D Riggs says
My little brother came up with a chili dip when in college. This is a crowd pleaser as well. It’s so easy and quick to make.
1 Can Hormel Chili with Beans (Has to be Hormel I’ve tried homemade & others, does not taste as good)
1 – Package of Cream Cheese
1- Cup or more to your liking of shredded Cheddar Cheese
1 Jalepeno – Any kind from a jar and add to your likeness of heat – we cover it
Spread Cream cheese evenly on the bottom of a pie dish. Dump can of Chili and spread evenly over cream cheese, add your cheese and jalepenos. Pop in the microwave for 5 minutes or until hot and bubbly or in oven at 350 until bubbly. Serve with Corn Chips.
Sue S. says
Not a fan. We used to have Velveeta when I was a kid. Long ago and far away.
Bonnie in GA says
In home Ec in high school (1985), we made a dip with the hormel chili and just the velveeta. It’s great for a party! Sounds like they jazzed up the recipe.
Mimi says
I’ve never bought or cooked with Velveeta. Is that unAmerican? I saw a mac and cheese recipe that called for it once but I didn’t know which store aisle to look for it, didn’t want to hunt someone down to ask and gave up. I’ve decided to go to my grave Velveeta-free.
Lindsey says
If you have eaten cheese dip at a restaurant, the chance is very high that you tasted Velveeta. I worked for a summer at a very high end restaurant and the chef put Velvetta in dips to stabilize and help the other cheeses melt.
Cheryl says
Sounds good! Will have to give it a go! Thank you!
Katie says
The last time I noticed Velveeta in the grocery store I was shocked at how expensive it was. Like $12 for a block. Who knew?