Chili Cheese Dip


  • Velveeta cheese (lge. brick)
  • 1 can Hormel chili (without beans)
  • Serve with: large Fritos or Crackers


  1. Melt the cheese and chili in a fondue pot or chafing dish (use about 2/3 the large brick per can of chili, but this is flexible).
  2. Stir and keep warm.

This recipe is probably 30 years old or more—you can tell from the ingredients—I don’t know any other reason that Velveeta is still sold in grocery stores today!!
The dip is usually served on “football game” days in our house—Jim, Jimmy and Todd and their friends love it (actually, so do I!)  If you happen to have any left over, which is unlikely, it heats very well the next day!


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