This Green Chile Cheese Dip brings together savory beef, roasted green chiles, creamy soups, and a triple cheese blend for a dip that’s warm, bold, and perfect for gatherings. It’s rich, indulgent, and guaranteed to disappear at any party or snack night.
You’ll love this dip because it’s the kind of recipe that satisfies every craving—meaty, cheesy, smoky, and smooth. It’s easy to make in one pan, flexible with heat level, and pairs perfectly with corn chips, Fritos Scoops, tortillas, or even soft pretzels.
Table of Contents
Why You’ll Love This Recipe
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Rich, creamy, and cheesy with melt-in-your-mouth texture
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Smoky heat from roasted green chiles
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Hearty with ground beef—more than just a cheese dip
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Customizable consistency (thick for scooping or thinner for drizzling)
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Feeds a crowd and makes for great leftovers
Ingredients
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1 to 2 lbs ground beef (lean; 1 lb is often enough)
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½ cup chopped onion
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Salt, to taste
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Black pepper, to taste (be generous)
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~15 roasted green chiles, peeled, seeded, chopped (adjust to your heat preference)
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3 (10.5 oz) cans cream of mushroom soup
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1 can water (adjust to desired thickness)
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1 (32 oz) block Velveeta cheese, cubed
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1 lb shredded mozzarella cheese
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1 generous handful shredded Colby cheese
For Serving
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Corn chips or Fritos Scoops
Instructions
Step 1: Cook the Ground Beef
In a large skillet over medium heat, cook the ground beef with the chopped onion. Season lightly with salt and generously with black pepper. Once browned and fully cooked, drain off excess grease.
Step 2: Add Green Chiles
Stir in the chopped roasted green chiles. Let the mixture simmer together for about 15 minutes so the flavors meld.
Step 3: Add Soup Base
Pour in 3 cans of cream of mushroom soup plus about 1 can of water (you can use less if you prefer a thicker dip). Stir thoroughly to combine.
Step 4: Add the Cheese
Gradually stir in the cubed Velveeta, then the shredded mozzarella and Colby cheese.
Step 5: Melt & Simmer
Lower the heat and stir occasionally for about 20 minutes, until all the cheeses are melted and the dip is creamy, smooth, and hot.
Step 6: Serve
Serve warm with corn chips, Fritos Scoops, tortillas—or your favorite dippers.
Tips for Success
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Cut Velveeta and other cheeses into smaller pieces for quicker melting
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Use a low simmer to avoid cheese sticking or burning
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Adjust water quantity gradually—better to go thinner than too watery
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Add extra chopped chiles or a splash of hot sauce if you want more heat
Storage & Reheating
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Refrigerator: Store leftovers in an airtight container for up to 3–4 days
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Reheat: Warm gently in a saucepan over low heat, stirring regularly. Add a little water or milk if it thickens too much
FAQs
Can I omit the meat to make a vegetarian version?
Yes—skip the ground beef and increase the chiles or add beans for heft.
Can I use a different “cream soup” base?
Yes, cream of chicken or cream of celery can work, though flavor will shift slightly.
Is this dip very spicy?
It depends on the chiles. Use mild, medium, or hot roasted green chiles according to your tolerance.
Final Thoughts
This Green Chile Cheese Dip is the kind of dish that instantly becomes a party favorite—rich, cheesy, and comforting with a smoky chile kick. Whether you’re serving it for game day, as an appetizer, or just treating yourself, it works every time.
Pair it with crunchy chips, soft tortilla chips, or even veggies for dipping. And don’t be surprised if you find yourself making it again soon—its indulgence and flavor always make it a winner.
Share Your Dip
Made this? Tag #GreenChileCheeseDip or #CheesyChileLove and show off your creamy masterpiece!
Green Chile Cheese Dip
Ingredients
Method
- In a large skillet over medium heat, cook the ground beef with the chopped onion. Season lightly with salt and generously with black pepper. Once browned and fully cooked, drain off excess grease.
- Stir in the chopped roasted green chiles. Let the mixture simmer together for about 15 minutes so the flavors meld.
- Pour in 3 cans of cream of mushroom soup plus about 1 can of water (you can use less if you prefer a thicker dip). Stir thoroughly to combine.
- Gradually stir in the cubed Velveeta, then the shredded mozzarella and Colby cheese.
- Lower the heat and stir occasionally for about 20 minutes, until all the cheeses are melted and the dip is creamy, smooth, and hot.
- Serve warm with corn chips, Fritos Scoops, tortillas—or your favorite dippers.
