Grealy's Chili Cheese Dip With Velveeta

"I NEVER would believe that I would post or better yet, enjoy anything made with Velveeta. However, when Kathy Grealy brought this to Girl's Night, we all dug in and thoroughly enjoyed this tasty and satisfying dip. And using three ingredients and a microwave, this couldn't be easier to whip up for any informal occassion."
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:
1 large bowl




  • Cut cheese into thin slices.
  • Mix all ingredients together in a large, microwavable bowl.
  • Microwave on High for 5 minutes; stir.
  • Microwave another 3 minutes; stir well.
  • Serve with Tortilla chips. (Best served warm).

Questions & Replies

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  1. I toss this in the crock pot on low...perfect for keeping it warm thru out the party!
  2. Our family has been making this dip for years. The only change is that we use Rotel (diced tomato & green chiles) instead of the salsa. I'm sure it tastes pretty close to the same. Thanks for posting!!!
  3. Made this for DH for his Thanksgiving football watching, and he absolutely loved it. =) He almost ate the whole bowl and had to stop himself. I tried a bit myself and enjoyed it, but found it to be more of "guy" food than my style. Perfect for football watchin' men! Thanks for sharing!!
  4. This was very tasty. I ate it with tortilla chips and also used it to top spaghetti! Thanks for a versatile recipe:)
  5. SO good and so easy.... everyone loved it at our college football party this weekend. Thanks!


  1. 5 stars for taste and ease in preparation. I used Rotel tomatoes instead of salsa. I melted the cheese in the microwave, mixed in the rest of the ingredients; then dumped in a small crockpot to keep warm. Served this on appetizer night. The family loved it.


Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. <br> <br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) <br> <br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. <br> <br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
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