Green Chile Cheese Dip
This warm, cheesy Green Chile Cheese Dip is the ultimate party pleaser. Loaded with green chile flavor, gooey cheese, and savory ground beef, it’s hearty enough to be a meal and irresistible as an appetizer.
Why You’ll Love This Recipe
Crowd Favorite – Perfect for game days, potlucks, holidays, and family gatherings.
Bold, Comforting Flavors – Roasted green chile brings the heat and depth, while Velveeta and mozzarella make it rich and creamy.
Make-Ahead Friendly – Easily reheated and stays creamy without separating.
Feeds a Crowd – Makes a generous batch that’s perfect for large groups.
Key Ingredients
Ground Beef – Adds a hearty, savory base to the dip.
Roasted Green Chiles – The signature flavor; use New Mexico or Hatch chiles if available.
Cream of Mushroom Soup – Creates a creamy, flavorful foundation that holds everything together.
Velveeta Cheese – Melts perfectly smooth and provides a rich, creamy texture.
Mozzarella & Colby Cheese – Add stretch, flavor, and creaminess.
Onion & Spices – Boost the savory profile with mild sweetness and black pepper heat.
How to make Green Chile Cheese Dip
Ingredients :
1 to 2 pounds ground beef (preferably lean; 1 pound is usually sufficient)
½ cup chopped onion
Salt, to taste (use sparingly – the cheese provides plenty of salt)
Black pepper, to taste (use generously)
Approximately 15 roasted green chiles, peeled, seeded, and chopped (adjust to preference)
3 (10.5 oz) cans cream of mushroom soup (Campbell’s recommended for best flavor)
1 can of water (use more or less depending on desired thickness)
1 (32 oz) block Velveeta cheese, cubed
1 pound shredded mozzarella cheese
1 generous handful shredded Colby cheese
Corn chips or Fritos Scoops, for serving
Instructions
- Cook the Ground Beef: In a large skillet over medium heat, cook 1–2 pounds of lean ground beef with ½ cup chopped onion.
Season lightly with salt and generously with black pepper.
Cook until browned and no longer pink. Drain excess grease. - Add the Green Chile: Stir in approximately 15 roasted green chiles, peeled, seeded, and chopped.
Simmer together for about 15 minutes to develop flavor. - Add the Soup Base: Pour in 3 (10.5 oz) cans of cream of mushroom soup.
Add about 1 can of water, adjusting based on desired thickness.
Stir to combine. - Add the Cheese: Gradually stir in: One 32 oz block of Velveeta cheese, cubed
1 pound shredded mozzarella cheese
A generous handful of shredded Colby cheese - Melt and Simmer: Reduce heat to low and stir occasionally for 20 minutes, or until all cheese is melted and mixture is smooth and creamy.
- Serve: Serve hot with corn chips, tortilla chips, or Fritos Scoops.
Expert Tips
Use freshly shredded cheese when possible—it melts better than pre-shredded.
Make it spicier by adding jalapeños or hot green chile varieties.
Velveeta melts best when cubed before adding—it speeds up the melting process.
Keep it warm in a slow cooker on low or warm setting during parties.
Important Notes When Making This Recipe
Don’t skip draining the beef to avoid a greasy dip.
Use quality green chile – Roasted Hatch or New Mexico green chile offers the best flavor.
Adjust consistency to your liking by varying the amount of added water.
This dip thickens as it cools – keep it warm for best results when serving.
Nutrition Information(Approx. per 1/2 cup serving, based on 24 servings)
Estimated values only.
Calories: 310
Protein: 15g
Fat: 23g
Saturated Fat: 12g
Carbohydrates: 9g
Fiber: 1g
Sugar: 2g
Sodium: 740mg
Frequently Asked Questions
Q: Can I make this in a slow cooker?
A: Yes! Brown the beef and onions first, then add everything to a slow cooker on low until melted, about 1.5–2 hours.
Q: Can I freeze leftovers?
A: This dip isn’t ideal for freezing due to the creamy cheese base, which can separate when reheated. Store in the fridge and reheat gently instead.
Q: Can I use other cheeses?
A: Absolutely—pepper jack, cheddar, or a Mexican blend work great.
Q: How long will it stay good in the fridge?
A: Up to 4 days, stored in an airtight container.