Game day snacks are what I live for. There’s something about gathering around a table of dips and chips that makes watching sports even better. But I don’t want to spend the whole afternoon in the kitchen while everyone else is having fun. I want to be part of the action too!
That’s why this chili cheese tamale dip has become my go-to recipe for watch parties. I can prep most of it ahead of time and just pop it in the oven when guests arrive. The combination of Mexican flavors reminds me of my favorite restaurant dishes, but without the restaurant prices. Plus, it’s perfect for feeding a crowd.
Whether you’re hosting a Super Bowl party or just having friends over to watch the game, this dip hits all the right notes. It’s cheesy, warm, and satisfying – everything you want in a game day snack. And the best part? You’ll spend more time enjoying it than making it.
Why You’ll Love This Tamale Dip
- Perfect party food – This dip combines everyone’s favorite Mexican flavors into one crowd-pleasing appetizer that’s perfect for game day, potlucks, or any gathering.
- Easy preparation – With mostly canned ingredients and simple chopping, you can throw this dip together without any complicated cooking techniques.
- Make-ahead friendly – You can prepare this dip in advance and reheat it when needed, making party planning so much easier.
- Customizable heat level – Adjust the amount of jalapeños and hot sauce to make it as mild or spicy as you like – it’s totally up to you!
- No fancy ingredients – Everything you need can be found at your regular grocery store, and most items have a long shelf life.
What Kind of Tamales Should I Use?
For this dip recipe, you’ll want to grab beef tamales since they’ll complement the other savory ingredients perfectly. While homemade tamales would be amazing, store-bought ones from the refrigerated or frozen section work great and save tons of time. Most grocery stores carry brands like Hormel or Del Real in their refrigerated section, and either will do the job nicely. Just remember to completely remove all the corn husks or paper wrappers before adding them to your dip. If you can’t find beef tamales, pork tamales make a tasty substitute – just avoid sweet varieties like those made with fruit or dessert fillings.
Options for Substitutions
This dip is pretty flexible and you can make several swaps depending on what you have in your pantry:
- Beef tamales: While beef tamales give this dip its signature taste, you can use chicken or pork tamales instead. In a pinch, you could even use cornbread cut into chunks, though the texture will be different.
- Velveeta cheese: If you’re not a fan of Velveeta, try using a mix of shredded cheddar and monterey jack cheese. Just keep in mind that regular cheese might make the dip slightly less creamy, so you might want to add a splash of milk to help with melting.
- Canned chili and beans: Feel free to use any brand or style of canned chili and beans you prefer. You can even use homemade chili if you have some on hand. Just make sure to adjust the seasoning as needed.
- Jalapeño: You can swap jalapeños with serrano peppers for more heat, or use mild green chilies if you prefer less spice. Bell peppers work too if you want to skip the heat altogether.
- Cilantro: If you’re in the ‘cilantro tastes like soap’ camp, feel free to use fresh parsley instead, or simply leave it out.
- Hot sauce: Any hot sauce works here – Tabasco, Cholula, Tapatio, or whatever you have in your fridge. Adjust the amount based on your spice preference.
Watch Out for These Mistakes While Cooking
The biggest challenge when making this tamale dip is preventing the cheese from scorching – always melt Velveeta over low heat and stir frequently, or better yet, use a slow cooker on the low setting. The second common mistake is adding all fresh ingredients at the beginning, which can make them too soft and watery – instead, stir in the chopped onions, tomatoes, jalapeños, and cilantro during the last 15-20 minutes of cooking to maintain their texture and fresh flavors. To avoid a grainy or separated dip, don’t let it boil or overheat, and if you need to thin it out, use warm milk or beef broth instead of cold liquids which can make the cheese seize up. For the best flavor development, give the dip at least 30 minutes of gentle heating to allow the tamales to break down and the spices to blend together properly.
What to Serve With Tamale Dip?
This hearty dip calls for plenty of sturdy dipping options to scoop up all that cheesy, spicy goodness! Thick tortilla chips are the natural choice – go for the restaurant-style ones that won’t break when you dig in. I like to put out a variety of other dippers too, like corn chips, crispy taco shells broken into pieces, or even warm flour tortillas cut into triangles. For a fresh contrast to the rich dip, serve a simple guacamole or some cool sour cream on the side, and maybe add a bowl of pickled jalapeños for folks who want extra heat. If you’re serving this at a party, you might want to keep some lime wedges nearby – a little squeeze of citrus helps cut through the richness.
Storage Instructions
Keep Fresh: This tasty tamale dip will stay good in the fridge for up to 4 days when stored in an airtight container. The cheese might solidify a bit when cold, but don’t worry – that’s totally normal! Just give it a good stir once it’s warmed up.
Make Ahead: You can prepare this dip a day before your party or gathering. Just keep the fresh toppings (tomatoes, cilantro, and jalapeños) separate and add them right before serving. This way, everything stays fresh and crisp!
Warm Up: To bring your leftover dip back to its creamy glory, warm it up in the microwave in 30-second intervals, stirring between each round. You can also heat it in a slow cooker on low, or in a pot over low heat on the stove, stirring occasionally until it reaches your desired temperature.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-60 minutes |
| Total Time | 40-75 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 130-150 g
- Fat: 160-180 g
- Carbohydrates: 200-220 g
Ingredients
- 28 ounces beef tamales (remove wrappers)
- 10 ounces canned chili (bean or no bean)
- 14 ounces canned spicy chili beans (like ranch style beans)
- 10 ounces canned diced tomatoes with green chilies
- 1 pound velveeta cheese, chunked
- 1 cup finely chopped red onion
- 2 chopped tomatoes
- 1 chopped jalapeño or preferred hot chili pepper
- 1/4 cup cilantro, chopped
- 1 teaspoon ground cumin
- 2 teaspoons hot sauce
- 1/4 teaspoon black pepper
Step 1: Combine Ingredients
Place all your ingredients into the slow cooker.
Make sure to mix them thoroughly to ensure even distribution of flavors throughout the dish.
Step 2: Heat Until Cheese Melts
Turn the slow cooker on to the low or medium setting, then allow the ingredients to heat up.
Stir occasionally to help the cheese melt evenly and prevent sticking.
Continue heating and stirring until the cheese has fully melted and the mixture is smooth.
Step 3: Serve and Enjoy
Once the cheese is fully melted and everything is nicely incorporated, serve the dish hot.
Pair it with tortilla chips for a perfect dipping experience.
Enjoy your warm, cheesy delight!