I’m calling it nacho dip in the title, but this little treat is also known as “Stoner Dip”. That’s what I call it in real life.
It’s super easy to make, hence the name, but I fancy it up and serve it for dinner. Because I’m
lazy cool like that. Also, I just really like nachos.
Here’s the pre-crock pot saute in action:
I learned to make this when I lived with my dad as a teenager (go figure!). And you can pretty much put whatever you want in it! It’s fun to make it into Queso Blanco (I’ll instruct in the recipe card). But the main ingredients are American cheese (so Velveeta), jarred salsa (I like Mild Pace, but if you have it, go for any kind of salsa – just know the soupy salsa-y kind is best), and generally meat. I make it meatless, but again, I will instruct in the recipe card.
Also, I’d like to mention that you can buy nacho chips and not make them. It’s the same concept. But I HAD them precut and frozen, ready to bake, so that’s what I did.
Look at that! Add in some sour cream and some guacamole and you have a real fiesta!
Here’s the printable recipe card.
- For the Dip (This is how I made it, look to the notes for variations)
- 3/4 package of classic Velveeta
- 1 cup red salsa (any heat level)
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes, drained
- 1/2 red onion, diced
- 1 clove garlic, mined
- 2 tablespoons olive oil
- For the Chips
- 12 corn (NOT FLOUR) tortillas, cut into 8 wedges with a pizza wheel or knife
- 3 tablespoons canola oil
- Salt to taste
- Start by cutting the Velveeta into chunks so it melts more easily and toss it into the crock pot on low. Add in your salsa. There’s no need to try to mix them while the Velveeta is still solid. Cover it up.
- While that’s melting and combining, heat your olive oil over medium heat in a pan on the stove. Once hot, toss in your onions and sauté them until they are tender, but not browned at all. Toss in your garlic. Cook that for a minute or two more. Then add in your drained tomatoes and your drained and rinsed kidney beans and stir them around. Let cook for another 3 or so minutes, until the liquid starts to dissolve.
- Once ready, empty the pan’s contents into the crock pot and stir them around with the cheese and salsa.
- Your dip should take about 2 to 3 hours, and every 30 minutes or so, you should stir it some more. You’ll know it’s ready when it’s all combined and the cheese is completely melted.
- TO MAKE CHIPS: Preheat your oven to 350 and toss your chips in canola oil. Spread them out on a pan and bake them for about 10 minutes. Pull them out, toss them around and flip them, then put them back in for another 7 to 10 minutes. Until brown and crisp. When they come out, put salt on them immediately and then allow them to cool.