Friday, December 27, 2013

Killer Chili Cheese Dip (Crock Pot)

I got this from  It's soooo good.  I've always loved this dip and have had it, in various forms, at several different parties.  I decided it was about time to have it on hand.

Killer Chili Cheese Dip (Crock Pot)

16 oz Velveeta cheese
2 (10 ounce) cans diced tomatoes
1 (10 ounce) can chili
2 cups shredded queso cheese
1 small can diced green chilies

1.  Cut velveeta into 2-inch cubes.  Place cubes into crock pot with the tomatoes, chili, and shredded cheese.  Mix together.  Turn crock pot on low setting and cover, stirring occasionally.  When all the cheese is completely melted, it's time to enjoy!
2.  If usually takes an hour and a half or so on low temp, but if you need it quicker, use high temp, but watch it and stir often to prevent burning.
3.  If your crock pot has a "keep warm" setting, use that after the cheese is melted.

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