7/08/2008

Mexican Dip

Courtesy of Shelley - aka McVayDesigns on the Detroit Knot website. Thanks Shelley!

I made this dip the other day and it was delicious!! Easy and quick to throw in the crockpot, it would be perfect for any get together or family gathering. It made a ton so we were able to put it in the fridge and enjoy it again the next day.



Ingredients:
  • 1 Block Velveeta
  • 1 Block of Philadelphia Cream Cheese
  • 1 Jar Salsa
  • 1 can Hormel Chili (no beans)
  • Splash of Milk

Cube up Velveeta, cream cheese and put into crock pot with other ingredients. Turn on the crockpot to low (if cooking for a while) or I used high (cooked for about 30-45 minutes). While it's melting, stir occasionally. When all melty and hot, serve with tortilla chips.

3 comments:

Joelen said...

The very first time I had tried this was in my high school Spanish class potluck party. One of my classmates brought this in and I was so embarassed because I practically devoured the whole thing. It's one of my fave dips of all time!

Teresa Cordero Cordell said...

Hello Shawna. Just looked at your site and saw your recipe for "queso" dip. I've made it before but I've never tried it with chili. Great idea. Thanks for sharing.

Jescel said...

hhmmm... i love cheesy dips! stumbled upon your blog through the Foodie Blogroll..

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