Cheesy Football Dip





Introduction: Cheesy Football Dip

This cheesy chip dip is so rich it doesn't take much to fill you up! Despite that our friends always devour the whole pot every time we have a party. This is my mother-in-law's recipe that they used to make while watching football games in the fall. It's the perfect warm and filling snack.

Step 1: Tools and Ingredients

You will need:

  • 1 lb of ground beef
  • 1 lb of ground breakfast sausage
  • 1 box of Velveeta cheese
  • 1 can of Rotel tomatoes
  • 1 can of cream of mushroom soup
  • chips (one pot usually takes two bags of scoops)
  • spatula
  • serving spoon
  • crock pot
  • skillet
  • knife or scissors
  • can opener

Step 2: Drain the Tomatoes

Use the can opener to partially open the lid to the Rotel tomatoes. You don't want it open enough that the tomatoes can fall out yet. Pour the liquid out of the can, you can set the can upside down in the sink and let it drain while you work on the next two steps if you choose.

Step 3: Add the Soup

Open the cream of mushroom soup and add it to the crock pot. You may need the spatula to get it all out of the can. It's important that the soup is on the bottom because it will heat quickly and help to melt the cheese.

Step 4: Add the Cheese

Open the Velveeta cheese and cut it into chunks so that it will melt faster and add them to the crock pot in an even layer.

Step 5: Add the Tomatoes

Open the tomatoes the rest of the way and pour them into the crock pot. Use the spatula to distribute them across the surface so they don't create a cold pocket.

Once finished set the crock pot to the low setting for 4 hours. (It will not take this long to cook, but it's the shortest time on ours.) Put the lid on and let sit while you prep the meat.

Step 6: Brown the Meat

Place the sausage and beef in the skillet and brown on medium high heat. On our oven it's a 6 out of 10.

Use the spatula while browning to cut and stir the meat into small pieces so it will spread easily throughout the dip. It's ok if there's still a little bit of pink left like in the last picture, it will cook out in the crock pot.

Step 7: Drain and Add the Meat

We don't want all the grease in the dip because it will be runny. Take the spatula (or you could use a pot lid if you need more assistance) and pack the meat down a bit so you can pour out the majority of the grease. You can dab the rest out with some paper towels to avoid spilling the meat if you choose.

Then add the meat evenly over the top of the cheese mix in the crock pot and stir it in. The hot meat will help to melt the cheese.

Step 8: Cover and Wait

Once all the ingredients are in the crock pot put the lid back on. It will need to be stirred every 15 minutes or so until the mixture is a homogeneous texture. (It takes approximately an hour.) Make sure there are no chunks of Velveeta left in the pot like in the last photo.

Once the dip is finished you can turn the crock pot off. Or set it to warm if you need it to be out for a while during a party or game.

Step 9: Time to Party

Use a serving spoon to scoop out dip onto your plate and dig in with some chips! This snack is warm and filling. Perfect for cooler fall weather. :) It will keep in the fridge for 2-3 days.



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    Looks good, I'd like to try it! Do you add the water for the soup too?

    Thanks, let me know how it goes when you do! :) I'm not sure what water you mean. The water from the canned tomatoes? We drain that in the sink so the dip is nice and thick and sticks to the chips.

    Sorry, I meant for the cream of mushroom soup, I have condensed and was wondering if I need to add the canfull of water like the instructions on the can says or not.

    No worries! I understand now. No, we don't add any extra water in. The juice from the meat and the tomatoes is enough. You wouldn't want it to get too runny. ^.^

    Great instructions. Looks good and I'm going to make it this Sunday for the game

    Thank you :) Let me know how it goes!