My son is into queso dip. I wanted to try a quick and easy version of chili cheese dip. It was super easy to make. It can easily be changed up to be as hot as you like too. Here’s how I made it.
Crock-Pot Chili Cheese Dip
INGREDIENTS
- 1x 15oz can Hormel Chili No Beans
- 16 oz Velveeta Cheese
- 1 cup shredded Cheddar Jack cheese
- chili powder (optional, in case you like more heat)
- cayenne pepper (optional, in case you like more heat)
INSTRUCTIONS
Spray inside of crock with nonstick cooking spray.
Cut the Velveeta into cubes.
Pour chili into crock.
Add both cheeses into crock with the chili and stir well.
Cook for one hour on high.
Serve with your favorite chips, or over hot dogs.
patricia Marsden
Monday 6th of July 2015
As an alternative to sauerkraut or pickles and onions, it looks great.
Terri Beavers
Monday 6th of July 2015
I've never had chili cheese dip but it looks really good, especially on that hotdog. I'll have to try your recipe and I love that it's made in the crock pot as I do a lot of cooking with mine.
Jen
Monday 6th of July 2015
We love chili and we love cheese dip. I like how easy this is to make. Thanks for the recipe.
tammileetips
Sunday 5th of July 2015
We have made similar in our crock pot before and it was amazing!! I was surprised the first time i used my crock pot for dips how amazing it worked out!