Description
Want a warm, gooey appetizer that’s perfect for game nights, parties, or cozy gatherings? Nacho Dip is the ultimate recipe! This slow-cooker dip combines savory ground beef, creamy Velveeta cheese, and zesty salsa for a rich, flavorful treat
Ingredients
This recipe serves 8-12 as an appetizer and uses simple ingredients for a bold, cheesy dip. Here’s what you’ll need for the original (1x) recipe:
- For the Dip:
- 1 pound ground beef
- 1/3 cup chopped onion
- 2 pounds process cheese (Velveeta), cubed
- 1 jar (16 ounces) chunky salsa
- 1/4 teaspoon garlic powder
- For Serving:
- Tortilla chips or cubed French bread
- Sliced jalapeño pepper (optional)
- Additional salsa (optional)
Why These Ingredients Matter
- Ground Beef: Adds hearty, savory flavor to the dip.
- Onion: Provides subtle sweetness and texture.
- Velveeta Cheese: Melts smoothly for a creamy, cheesy base.
- Chunky Salsa: Brings tangy, spicy tomato flavor and texture.
- Garlic Powder: Enhances with a mild, savory note.
- Tortilla Chips/French Bread: Perfect for scooping the warm dip.
- Jalapeños/Salsa: Optional toppings for heat and extra zing.
Substitutions and Variations
- Ground Beef: Swap with ground turkey, chicken, sausage, or plant-based meat for a lighter or vegetarian option.
- Onion: Use 1/2 teaspoon onion powder or 1/4 cup frozen diced onions.
- Velveeta: Replace with 2 pounds shredded cheddar or a mix of cheddar and cream cheese (melt slowly).
- Salsa: Use mild, medium, or hot salsa, or try a green salsa (salsa verde).
- Garlic Powder: Swap with 1 minced garlic clove (sauté with beef).
- Gluten-Free: Use gluten-free chips or bread; ensure salsa and Velveeta are gluten-free.
- Spicy Dip: Add 1/2 teaspoon chili powder, cayenne, or diced canned green chiles.
- Veggie Boost: Stir in 1/2 cup diced bell peppers or corn with the beef.
- Lower Fat: Use lean beef (90% lean) and reduced-fat Velveeta.
Instructions
Step 1: Prep Your Ingredients
- Chop 1/3 cup onion.
- Cube 2 pounds Velveeta cheese for faster melting.
- Measure 1 jar (16 ounces) chunky salsa and 1/4 teaspoon garlic powder.
- Set out tortilla chips or cube French bread for serving.
- Slice jalapeños and prepare extra salsa if using as toppings.
- Grease a 3-quart slow cooker with cooking spray.
Tip: Cube Velveeta into 1-inch pieces for even melting; chop onion finely for smoother texture.
Step 2: Cook the Beef and Onion
- Brown 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 with a spoon.
- Drain Fat: Drain excess fat thoroughly to avoid a greasy dip.
Tip: Use lean beef to minimize fat; break into small crumbles for even distribution in the dip.
Step 3: Assemble in Slow Cooker
- Transfer to Slow Cooker: Place the beef-onion mixture in the greased 3-quart slow cooker.
- Add Ingredients: Stir in cubed Velveeta, chunky salsa, and garlic powder until combined.
Tip: Stir gently to mix; the cheese will look lumpy but will melt smoothly during cooking.
Step 4: Slow Cook
- Cook on Low: Cover and cook on Low for 3-4 hours, until the cheese is fully melted and the dip is heated through. Stir halfway through to ensure even melting.
Tip: Check at 3 hours; stir to blend flavors. Avoid overcooking to prevent cheese from separating.
Step 5: Serve
- Stir Dip: Stir the dip to ensure a smooth, creamy consistency.
- Add Toppings: If desired, top with sliced jalapeños and a drizzle of extra salsa.
- Serve: Serve warm directly from the slow cooker (set to Warm if available) with tortilla chips or cubed French bread.
Tip: Keep the slow cooker on Warm to maintain dippable consistency; stir occasionally to prevent a skin from forming.