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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
- 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)
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.