Cowboy Mexican Dip

Cowboy Mexican Dip


"A quick and easy hot dip that's guaranteed to be a hit! I have never seen this recipe anywhere else. I got it when I was in college and it was years before I tried it. Now it is a staple of all my parties."

Ingredients 40 m {{adjustedServings}} servings 117 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 447 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the tamales, chili, diced tomatoes, and processed cheese into a slow cooker. Set heat on high, and cook, stirring occasionally until cheese is melted. Reduce heat to low to keep the dip warm while serving. Serve with corn chips or tortilla chips.
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Reviews 27

  1. 29 Ratings

Lynn S

Loved this recipe. I made it for my teenage son's party. Everyone loved it. It was gone in no time! The only change I made was to add more cheese. We used Velveeta, the large block, I believe it's two pounds. I thought it alittle thick without the extra cheese. We didn't change anything else though, which surprised me. It wasn't too cheesy this way. Really good recipe -- thank you.

Angel Hecht-Sieron

This was so easy and delish, I made it for a beach party mexican themed buffet and 150 people (as much that was left) got to try it and loved it!! This is so tasty, many compliments were given!


This was the hit of the party! I used mexican velveeta and jarred chili instead of canned as well as several dashes of lousiana hot sauce, chili powder and a tad of cumin. Everyone fought over the leftovers!!