In a large skillet over medium heat, add the ground beef. Cook, breaking it apart with a spatula, until it’s browned completely, about 5-7 minutes. Drain any excess fat.
Add in the diced onion and sauté for an additional 3-4 minutes until the onions become translucent and fragrant.
Stir in the can of petite diced tomatoes along with the dill relish. Allow the mixture to simmer for a few minutes.
Reduce the heat to low, then add the Velveeta cheese and cream cheese. Stir until melted and creamy.
Season the dip with salt and ground black pepper to taste.
Transfer the dip to a serving dish and top with shredded lettuce, grilled onions, and diced cherry tomatoes.
