Chili-Cheese Dip

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.

Serves: 12Hands-on: 10 minutesTotal: 3 hours 10 minutesDifficulty: Easy

Serves: 12


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


  • 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.