Mexi-Cheesy Chip Dip

Mexi-Cheesy Chip Dip

29 Reviews 1 Pic
  • Prep

    2 m
  • Cook

    10 m
  • Ready In

    12 m
Recipe by  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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Adjust Servings

Original recipe yields 8 to 10 servings



  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 (29)

Rate This Recipe


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!!!



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

D. Ward

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!

More Reviews

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Chili Cheese Dip III


next recipe:

Chip Dip