Crock Pot Chili Cheese Dip

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Crock Pot Chili Cheese Dip is insanely delicious and so easy to make! Just pop everything into a crock pot and two hours later: voila! A yummy delicious appetizer perfect for a Sunday football game or special event.

Make certain to check out our Crock Pot Country Spare Ribs for another awesome slow cooker recipe. 

CHILI CHEESE DIP IN THE CROCKPOT

Crock Pot Chili Cheese Dip

Can we all just agree that football weather and sweater weather brings out some major hungry appetites? And I’m not talking about sit down and enjoy a salad type of appetite. I’m talking about dips and chips and all things yummy like that. 

This Chili Cheese Dip recipe is one that will have everyone guessing on the “no double dipping” rule in the house.

Ingredients needed to make Chili Cheese Dip in the Crockpot

  • 16 ounces Velveeta Cheese
  • 2 cups shredded Mexican cheese
  • 2 10-ounce cans of diced tomatoes and green chilis
  • 1 10-ounce can of Hormel chili
  • 1 T hot sauce

How to make Slow Cooker Cheese Dip

Cut Velveeta cheese into two-inch cubes.

Place cubes into crock pot with the tomatoes and chilies, canned chili, shredded cheese, and hot sauce. Mix together.

Turn crock pot on low setting and cover, stirring occasionally. Serve when cheese is completely melted – approximately two hours.

If your crock pot has a “warm” setting use that after the cheese is melted.

Just stir it every once in a while and this recipe is good to go and enjoy throughout the day! 

A party favorite around these parts, Crock Pot Chili Cheese Dip tastes like chili drenched in the goodness of cheese. What’s really nice is that it can be stored in the fridge for a few days and reheated on low in your crock pot. So if you need a jumpstart on party or event preparation, this is one that can be made in advance. Enjoy!

Crock Pot Chili Cheese Dip

This is the perfect tailgate dip to enjoy!

Ingredients

  • 16 ounces Velveeta Cheese
  • 2 cups shredded Mexican cheese
  • 2 10-ounce cans of diced tomatoes and green chilis
  • 1 10-ounce can of Hormel chili
  • 1 T hot sauce

Instructions

Cut Velveeta cheese into two-inch cubes.

Place cubes into crock pot with the tomatoes and chilies, canned chili, shredded cheese, and hot sauce. Mix together.

Turn crock pot on low setting and cover, stirring occasionally. Serve when cheese is completely melted - approximately two hours.

If your crock pot has a "warm" setting use that after the cheese is melted.

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