Green Chile Cheese Dip

A creamy, beefy cheese dip with roasted green chiles—perfect for parties, chips, or cozy nights in.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6

Course: Appetizer, Dip, Snack

Cuisine: American, Mexican

1 to 2 lbs ground beef lean; 1 lb is often enough
½ cup chopped onion
Salt to taste
Black pepper to taste (be generous)
~15 roasted green chiles peeled, seeded, chopped (adjust to your heat preference)
3 10.5 oz cans cream of mushroom soup
1 can water adjust to desired thickness
1 32 oz block Velveeta cheese, cubed
1 lb shredded mozzarella cheese
1 generous handful shredded Colby cheese

For Serving

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