Ingredients
Equipment
Method
- Place the lean ground beef in a nonstick skillet over medium heat.
- Brown the beef while breaking it apart with a spoon as it cooks.
- Drain any excess grease from the skillet once the beef is fully cooked.
- Transfer the cooked beef into a 3 to 4-quart slow cooker.
- Cut the Velveeta cheese and softened cream cheese into small cubes for easier melting.
- Add the cubed Velveeta, cubed cream cheese, salsa, minced jalapeño, and taco seasoning to the slow cooker with the beef.
- Cover the slow cooker with its lid and set it to cook on the low setting.
- Cook the mixture for 1.5 to 2 hours while stirring occasionally to ensure the cheeses melt evenly and become smooth.
- Switch the slow cooker to the warm setting once the dip is completely melted and creamy.
- Serve the dip warm alongside sturdy tortilla chips or corn chips for dipping.
Notes
Using lean ground beef and draining it thoroughly helps prevent the dip from becoming too oily or greasy.
Cutting the cheeses into small uniform cubes before adding them to the pot allows them to melt much faster and blend more smoothly.
Keep the slow cooker on the warm setting during your event to maintain the creamy consistency of the cheese.
For a vegetarian version you can replace the ground beef with cooked black beans or plant-based meat crumbles.
Leftovers can be stored in an airtight container in the refrigerator for up to one day or frozen for up to two months.