Cowboy Mexican Dip

Cowboy Mexican Dip

26 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  CYNDI!

“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.”

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Adjust Servings

Original recipe yields 24 servings



  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 (26)

Rate This Recipe
Lynn S

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

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!!

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Amount Per Serving (24 total)

  • Calories
  • 117 cal
  • 6%
  • Fat
  • 7.5 g
  • 12%
  • Carbs
  • 7.2 g
  • 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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Mexican Style Dip


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Mexican Spinach Dip