Spicy Tomato-Chili Cheese Dip Recipe – Easy Mexican Appetizer

Last Updated on 4 months by Neha Deshmukh

Spicy Tomato-Chili Cheese Dip Recipe – Easy Mexican Appetizer

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, crowd-pleasing appetizer. And let me tell you, this Spicy Tomato-Chili Cheese Dip is a total winner. I first made this for a game night with friends, and it disappeared in minutes! It’s warm, cheesy, a little bit spicy, and seriously addictive with tortilla chips. Plus, it comes together in under 15 minutes – perfect when you need something fast and delicious.

Why You’ll Love This Recipe

This dip is the ultimate comfort food with a kick. It’s incredibly easy to make, requiring minimal effort and ingredients. The combination of tangy tomatoes, fiery chilies, and melted cheese is just chef’s kiss. It’s a guaranteed hit at parties, potlucks, or even just a cozy night in. Honestly, who doesn’t love a good cheese dip?

Ingredients

Here’s what you’ll need to whip up this amazing dip:

• 10 ounce can diced tomatoes with green chilies (with juice) – about 283 grams
• 0.5 cup diced yellow onion – about 75 grams
• 1 small clove garlic
• 2 tablespoon chili powder – about 15 grams
• 0.5 tablespoon ground cumin – about 4 grams
• 1 teaspoon fresh oregano – about 2 grams
• 0.5 pound processed cheese (Velveeta) or aged cheddar cheese – about 225 grams
• 1 teaspoon whole milk – about 5 ml
• 0.25 teaspoon salt – about 1.5 grams

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this dip extra special.

• Cheese Choice: You can use either processed cheese like Velveeta for that super smooth, creamy texture, or go with a good quality aged cheddar for a more robust flavor. I personally love a mix of both!
• Tomatoes with Green Chilies: Don’t skip the green chilies in the tomatoes! They add a lovely subtle heat and flavor that really makes the dip. Rotel is a popular brand, but any diced tomatoes with green chilies will work.
• Fresh Oregano: Fresh oregano really brightens up the flavors. If you absolutely have to, you can use dried, but use about 1/2 teaspoon. Trust me, fresh is best!

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, grab a medium saucepan and toss in your diced tomatoes (with the juice!), diced onion, minced garlic, chili powder, cumin, and oregano.
2. Bring everything to a boil over medium-high heat. Once it’s bubbling, turn the heat down to low and let it simmer for about 10 minutes. You’ll notice it starts to thicken into a lovely paste.
3. Now for the best part – the cheese! Add your cheese of choice and stir, stir, stir until it’s completely melted and smooth.
4. If the dip seems a little too thick, add a teaspoon of milk to loosen it up and get it to your desired consistency. A little goes a long way!
5. Finally, give it a taste and add a pinch of salt if needed.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t Overcook: Simmering for too long can make the dip too thick. Keep a close eye on it!
• Low and Slow: Melting the cheese on low heat prevents it from separating and becoming grainy.
• Taste as You Go: Everyone’s spice preference is different. Feel free to adjust the chili powder to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: Add a pinch of cayenne pepper or a dash of hot sauce for extra heat. My friend Maria loves to add a finely chopped jalapeño!
• Vegan Cheese Substitute: For a dairy-free version, use your favorite vegan cheese alternative. Just make sure it melts well.
• Slow Cooker Adaptation: Combine all ingredients in a small slow cooker and cook on low for 1-2 hours, stirring occasionally. Perfect for parties!
• Party-Sized Batch: Double or triple the recipe for a larger crowd. It scales up beautifully.

Serving Suggestions

This dip is begging to be paired with tortilla chips. But don’t stop there!

• Serve with veggie sticks like carrots and celery.
• Spread it on crackers for a quick snack.
• Use it as a topping for baked potatoes or nachos.

Storage Instructions

Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to restore its creamy consistency.

FAQs

Got questions? I’ve got answers!

• Can I make this dip ahead of time? Absolutely! You can make it a day or two in advance and store it in the fridge. Just reheat before serving.
• What kind of chips are best with this dip? Tortilla chips are classic, but sturdy potato chips or even pita chips work well too.
• Can I use fresh tomatoes instead of canned? You can, but you’ll need to add a can of diced green chilies to get that signature flavor. About 1/2 cup should do the trick.
• How can I adjust the heat level of the dip? Start with less chili powder and add more to taste. A pinch of cayenne pepper or a dash of hot sauce also works wonders.
• Is it possible to make this dip without using dairy? Yes! Substitute the cheese and milk with vegan alternatives.

Enjoy! Let me know in the comments if you try this recipe and what you think. I can’t wait to hear from you!