Velveeta cheese, Rotel, and ground beef come together in this cheesy and flavorful Hamburger Dip. Made in the slow cooker, it requires minimal effort to prepare. Perfect for parties & game day!
Every person has their go-to dip recipes, ones they make for every occasion. Hamburger dip is one of mine, alongside others like 7 layer dip and fried pickle dip. It’s beyond easy to make, requires only a few ingredients, and makes almost everyone happy. That’s a win-win-win in my book!
Why I Love This Cheesy Hamburger Dip
This dip is one that I’ve been making for years and still remains one of my favorites.
- SO easy. The only hands-on part of this recipe is browning the beef. From there, it’s a “dump and go” recipe. The crockpot does all of the work!
- Great flavor. Between the Velveeta, Rotel, jalapeno, and spices, there is absolutely no shortage of flavor in this dip. It definitely has a cheesy Tex-Mex vibe.
- Perfect for crowds. This recipe makes a decent amount of dip and it can be served straight from the crockpot. I love serving it for holiday parties, game day, and any other time I’m serving a large group. It’s always a hit.
Recipe Ingredients
This cheesy dip is made with just 5 primary ingredients. The exact measurements can be found in the recipe card below.
- Ground beef – I prefer to use lean ground beef to reduce excess grease. Ground turkey will also work.
- Velveeta – Adds the smooth, creamy, and cheesy texture. Cube it so that it melts easily and evenly.
- Rotel tomatoes – Rotel adds a bit of heat and flavor to the dip.
- Cream of mushroom soup – Cream of chicken can also be used.
- Jalapeno – For added heat and flavor.
- Spices – Chili powder & garlic powder.
How To Make Hamburger Dip
The slow cooker does most of the work in this recipe, which I love. The printable version of the instructions can be found in the slow cooker.
- Cook the beef. Brown and crumble the beef. Season with chili powder and garlic powder. Drain any excess grease.
- Combine the ingredients. Combine all of the ingredients in the slow cooker.
- Cook. Cover and cook on low for 2 hours, stirring occasionally.
Can I Make This On The Stovetop?
Yes! If you don’t want to use the crock pot (or don’t have one) this cheesy hamburger dip can also be made on the stovetop. A cast iron skillet is perfect for this. After browning the ground beef, transfer it to a separate pan. Add all of the other ingredients and heat over medium-low, stirring frequently. Continue cooking until all the cheese has melted and the mixture is very smooth and creamy.
Tips & Variations
Here are a few things I’ve found helped when making this hamburger dip with Velveeta, as well as a few ways to customize it.
- Cube the Velveeta. I’ve found it’s much easier to get the Velveeta to melt evenly if it’s cut into smaller cubes.
- Adjust the heat level. The jalapenos can be omitted for a more mild dip. Rotel also comes in various heat levels. For more heat, add a splash of hot sauce or cayenne pepper.
- Use canned jalapenos. I find that canned jalapenos pack in more flavor and they’re also softer than raw jalapenos. Plus it’s less work!
- Stir occasionally. I like to stir this dip every half hour or so, to ensure it’s all melting smoothly and nothing is sticking to the slow cooker.
- Customize the spices. I like the combo of garlic & chili powder but taco seasoning is also very yummy in this dip.
- Variations. Swap the ground beef for ground sausage (or ground chicken). Use salsa instead of Rotel. Throw in some chopped vegetables like onion or peppers.
Serving Suggestions
This Velveeta hamburger dip is best served immediately while hot. I usually turn the slow cooker to the “warm” setting and serve it right from there. This pairs really well with tortilla chips, though Fritos are another good option. Crostini or crusty bread works too.
How To Store & Reheat Leftovers
- Fridge. Store leftover hamburger dip in an airtight container in the fridge. It will last for up to 4-5 days.
- Freezer. This dip can also be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge.
- Reheat. The easiest way to reheat this dip is in the microwave. Larger portions can be reheated on the stovetop or in the slow cooker. Keep in mind that when reheating dip that has been previously frozen, it’s best to do so slowly.
Slow Cooker Cheesy Hamburger Dip
Ingredients
- 1 pound lean ground beef
- 2 pounds Velveeta cubed
- 10.5 ounces Rotel tomatoes
- 1 can condensed cream of mushroom soup
- 1 jalapeno diced
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
Instructions
- In a large skillet, brown and crumble the ground beef. As it cooks, add chili powder and garlic powder. Drain the grease.
- Add all ingredients to a 4 or 6 qt slow cooker.
- Cook covered on low for 2 hours, until the cheese is melted. Stir occasionally.
Last Step:
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24 comments on “Cheesy Hamburger Dip”
I can’t get the recipe for the 4 ingredient peanut butter balls every time I scroll down looking for it I lose the article. Can you please send it to me. Thank you
Hi Kandace. Sorry you are having that issue. I will email it to you. Next time try using the “Jump To Recipe” tab at the top of the post. That may help.
This dip is delicious was a big hit with hubby. Froze a bunch for a quick snack.
Great easy to make for the games today
It was good but much better using Pace Picante Salsa instead of Rotel tomato.
Have made this for years- instead of the spices listed I used a bag of taco seasoning- can use amount as per spicy you like
This dip was a huge hit! How can I convert this to a soup?!
I would think adding beef stock/broth to thin it out.