Velveeta Cheeseburger Dip

I absolutely love making hot dips, but one of the biggest challenges is keeping the cheese perfectly melted and the dip warm enough to enjoy. That’s where the slow cooker saves the day! This easy-to-make Velveeta cheeseburger dip is loaded with hamburger, all wrapped up in gooey, cheesy goodness—and it stays melty for the entire party.

Slow Cookers make hot dips so easy.

Making dips in the crockpot is an absolute game-changer. Not only does it keep your cheeseburger dip warm and perfectly melty for hours, but it also makes the whole process effortless. I mean, who doesn’t want to set it and forget it while the party’s already rolling?

Velveeta is the choice and does wonders here—this dip is a little bit nacho, a little bit taco, but mostly pure cheeseburger goodness in a dippable form. It’s loaded with gooey cheese, black beans, and browned hamburger meat, just waiting for a tortilla chip. Honestly, other than a baked queso dip, there isn’t a better party appetizer.

Whether it’s a game day, movie night, or a laid-back get-together, this dip delivers—and you might want to make a double batch because it won’t last long!

Ingredients

The star of this dip is a pound of Velveeta cheese. I personally love using the Queso Blanco variety, but you can never go wrong with the classic original Velveeta. Along with the cheese, you’ll need a can of Rotel, a pound of ground beef or sirloin (for a fancier touch), a can of black beans that’s been rinsed and drained, a packet of taco seasoning, and some sour cream.

Green onions and cooked bacon make a great optional garnish, and of course, you’ll want plenty of tortilla chips for dipping – like 2 bags.

How to make Velveeta Cheeseburger Dip

Before everything goes into the slow cooker, you have to do some prep. Cut down the Velveeta cheese into cubes. Open all the cans and for the black beans, rinse them off otherwise the juice will turn your nice cheesy dip brown.

Cook the ground beef (I like to season it with salt and pepper at this point) and drain any excess grease. After those things are done, move to next steps.

Inside the crockpot, add cubes of Velveeta cheese, Rotel tomatoes, cooked ground beef mixture, sour cream, and taco seasoning packet and stir it all. It will be a little lumpy and hard to stir because it wont be melted, but do your best.

Cover the slow cooker with a lid and heat on high stirring about every 20 minutes to avoid hot spots in the cheese. Depending on the size of your crockpot and the heat it puts off, it will take about an hour or up to an hour and a half to be completely melted down.

About 15 minutes prior to serving, add the drained and rinsed black beans and mix it all together. Continue heating the dip for about 15 minutes more to warm the beans through.

Bake it instead

If you don’t have a crockpot or slow cooker, don’t let that stop you from making this dip!

Bake the Dip: It can be baked just fine using a Dutch oven or cast iron pan. As with the slow cooker version, cook beef, add ingredients together, and then place in your cast iron pan or Dutch oven. Put the pan in the oven at 375 degrees F and heat, stirring every 20 minutes, until the dip is creamy and melted.

Variations

Meat Substitutions: With all the meat substitutions out there today, it’s really never been easier to adapt recipes for a vegetarian diet, and this recipe is no exception. Leave out the ground beef altogether and replace it with extra beans.

You can use Beyond Meat, Impossible, or even a soy-based chorizo instead of the beef in this recipe. Alternatively, if you want a meat free version, make Crockpot Velveeta Cheese Dip instead.

Make your own seasoning: if you don’t have taco seasoning packet, you can make your own! I combine paprika, garlic powder, chili powder, cumin, onion powder, oregano (ground or flakes), salt, and ground pepper.

Tomatoes: Spice things up using a jar of salsa instead of Rotel. You can really alter the flavor by choosing that as well.