This cheesy beef chip dip combines ground beef, processed cheese, salsa, and cream of mushroom soup in a single pan for a crowd-pleasing appetizer that comes together in under 20 minutes. It's the ideal make-ahead dip for game day, potlucks, and casual entertaining.
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Chop the white onion.
Heat a large skillet over medium-high heat and add the butter to melt.
Add the chopped onion to the skillet and sauté until softened.
Add the ground beef to the skillet and cook, breaking it apart, until browned.
While the beef is cooking, cube the block of processed cheese.
Once the beef is cooked, drain any excess grease from the skillet.
Stir in the cream of mushroom soup until well combined with the beef and onions.
Pour in the salsa and mix everything together.
Bring the mixture to a simmer, then add the cubed cheese.
Stir continuously until the cheese is completely melted and the dip is smooth and creamy.
Transfer the dip to a large serving bowl.
Serve warm with tortilla chips for dipping.
Cool completely, store in an airtight container in the refrigerator for up to 2 days, and reheat gently on the stovetop over medium-low heat or in a slow cooker on low.
Large skillet or saucepan · Wooden spoon or spatula
Yes. Prepare the dip fully, store in an airtight container in the refrigerator for up to 2 days, and reheat gently on the stovetop or in a slow cooker on low before serving.
Velveeta or similar processed cheese blocks melt smoothly and create a creamy texture. Avoid pre-shredded cheese, which may become grainy.
Cooking the onion in butter softens it and removes the raw bite, making the dip more cohesive. Fresh onion will add crunch and a sharper flavor.
Transfer to a slow cooker set on low, or use a small fondue pot or chafing dish with a heat source underneath.
Yes. Cool completely, freeze in an airtight container for up to 1 month, then thaw in the refrigerator and reheat on the stovetop.
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