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Mexi-Cheesy Chip Dip

Mexi-Cheesy Chip Dip

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jujube

A definite crowd pleaser, and not too spicy for those who usually shy away from chili or salsa dips. Served with tortilla chips. Best served warm, but still retains a good dipping consistency when cold or at room temperature. This dip can be served in a "bread bowl" (a hollowed out round loaf).

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 915 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Mix cream cheese, processed cheese food, salsa, and chili in a large saucepan over a medium-low heat. Stir until the mixture has melted and become well blended.
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Reviews

ANGELLLLLA
18
12/13/2003

This receipe is the BEST dip receipe I've ever made!! EVERYONE WENT NUTS!! My husband say's it's the best dip he's ever eaten and asks for it specifically for parties, etc. It's wonderful!!! Try campbell's fiesta chili beef soup instead of chili, velveeta mexican (HOT!!)cheese, try adding sausage!!!! YUM!!!

MAGGIE MCGUIRE
12
7/23/2003

I'm unsure what process cheese food is. I grated sharp cheddar cheese in its place. Is that OKAY? It sure tasted good. Went great as an appetizer for our card party!

D. Ward
10
11/11/2007

We used this recipe and LOVED IT! We did, however, make some changes: we used the following: Velvetta Mexican Mild Cheese Stag Chili without Beans This was definately a hit!