Chili-Cheese Dip

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You can substitute 33/4 cups homemade chili for the canned chili. For a thicker dip to serve with tortilla chips or celery sticks, stir in a pound of cooked and drained ground beef. This dip also makes a delicious topper for baked potatoes.

Difficulty: Easy

Hands-on: 10 minutesTotal: 3 hours 10 minutes

Serves: 12

Ingredients

  • 1 can (15 oz.) chili
  • 1 lb. Velveeta cheese, cut into cubes

Directions

  • Add the chili and cheese to a 4- to 6-quart slow cooker. Cover and cook on low for 2–3 hours or until the cheese is melted, stirring every 30 minutes. To serve, reduce the heat setting of the slow cooker to warm.

Recipe Information

Serves: 12

Ingredients

  • 1 can (15 oz.) chili
  • 1 lb. Velveeta cheese, cut into cubes

Directions

  • Add the chili and cheese to a 4- to 6-quart slow cooker. Cover and cook on low for 2–3 hours or until the cheese is melted, stirring every 30 minutes. To serve, reduce the heat setting of the slow cooker to warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat6g
Saturated Fat3.5g
Cholesterol25mg
Sodium770mg
Total Carbohydrate7g
Dietary Fiber0g
Sugars3g
Protein10g