Description

Craving a warm, cheesy appetizer that’s perfect for parties, game days, or cozy nights in? Nacho Dip is your go-to! This creamy, savory dip combines seasoned ground beef, melted Velveeta, and chunky salsa for a bold, crowd-pleasing flavor. Slow-cooked to perfection, it’s easy to prep and stays warm for serving.

Ingredients

Nacho Dip uses straightforward ingredients to create a rich, flavorful appetizer. Here’s what you need and why each one matters:

Ground Beef (1 pound): Adds hearty, savory protein to the dip, making it filling.
Onion (1/3 cup, chopped): Provides sweet, aromatic depth when cooked with the beef.
Process Cheese (Velveeta, 2 pounds, cubed): Melts into a creamy, smooth base that’s the heart of the dip.
Chunky Salsa (1 jar, 16 ounces): Brings zesty, tomatoey flavor with a bit of texture and heat.
Garlic Powder (1/4 teaspoon): Enhances the dip with a subtle, savory note.
Tortilla Chips or Cubed French Bread: Crunchy or soft dippers that complement the creamy dip.
Sliced Jalapeño Pepper (optional): Adds a spicy kick and visual appeal as a topping.
Additional Salsa (optional): Boosts flavor and freshness when served.

Substitutions and Variations

Ground Beef: Swap for ground turkey, chicken, or plant-based crumbles for a vegetarian version.
Onion: Use 1 teaspoon onion powder or 1/4 cup chopped green onions for a milder flavor.
Velveeta: Replace with 2 pounds shredded cheddar or a queso blend, but add 1/4 cup milk to help melt smoothly.
Salsa: Use mild, medium, or hot salsa, or try a green salsa verde for a tangy twist.
Dippers: Serve with pita chips, veggie sticks, or pretzels for variety.
Toppings: Add chopped tomatoes, cilantro, or sour cream for extra freshness.

Pro Tip: Cube Velveeta into small pieces for faster, even melting in the slow cooker.

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Instructions

Cook the Beef and Onion:
- In a large skillet over medium heat, cook 1 pound ground beef and 1/3 cup chopped onion until the beef is no longer pink, about 5-7 minutes, breaking it into crumbles. Drain excess fat well.
- Tip: Break beef into small pieces for a smooth dip texture.
Combine in Slow Cooker:
- Transfer the cooked beef and onion to a greased 3-quart slow cooker.
- Add 2 pounds cubed Velveeta, 1 jar (16 ounces) chunky salsa, and 1/4 teaspoon garlic powder. Stir to combine.
- Tip: Grease the slow cooker lightly to prevent cheese from sticking.
Cook:
- Cover and cook on low for 3-4 hours, until the cheese is melted and the dip is heated through.
- Stir well to blend the ingredients into a smooth, creamy dip.
- Tip: Stir halfway through cooking to ensure even melting.
Serve:
- Keep the dip warm in the slow cooker on the “warm” setting. Serve with tortilla chips or cubed French bread.
- If desired, top with sliced jalapeño peppers and a spoonful of additional salsa.
- Tip: Stir before serving to maintain a creamy consistency.

Cooking Tips:

Drain Beef Thoroughly: Removing fat prevents an oily dip.
Stir for Smoothness: Mix well after cooking to blend cheese and salsa evenly.
Keep Warm: Use the slow cooker’s “warm” setting for parties to keep the dip dippable.