Chili Dip #Recipe

I have been eating chili dip since I was a kid. My family would always have chili dip with Nacho Cheese Doritos at gatherings or holidays, along with a few other dishes. I remember the smell of dip and burning can of Sterno. I don’t even know if they have those anymore, but it was used to help keep the dip warm, underneath.

Through the years, eating this dip with Doritos hasn’t been crucial. I don’t always them on hand at home. But we do typically have tortilla chips.

This dip is super easy, fairly inexpensive and usually a hit at parties. Three ingredients: chili, cheese & chips.


Chili Dip


1 24 oz can of chili with beans (Armor Star, pictured)

1/2 brick of Velveeta – 16oz (or similar product)

Tortilla Chips (or Nacho Cheese Doritos work great!)


In a large skillet, empty the can of chili.

On a cutting board, cut half of a brick of your processed cheese. (Put the other half in the fridge) Cut it into small cubes. Add to skillet with chili.

Heat on medium heat until Cheese is melted and chili is hot. Stir frequently.

Serve with chips. Refrigerate leftovers.

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