This cheese dip recipe is idiot-proof. You simply dump the ingredients in a small slow cooker, turn it on, let the cheese melt, and stir it up to combine it all together. What’s great is that this dip stores well and reheats beautifully. If you have leftovers, just spoon some into a bowl and heat it up in the microwave at 30-second intervals, stirring in between, until the cheese is warm and melted. Beyond eating it as a dip, try it slathered on top of a burger, spread on sandwiches, or drizzled over subs. You can’t go wrong.
2 lbs processed American cheese, such as Velveeta, cubed
2 (10 oz) cans Rotel Tomatoes
1 (7 oz) can diced green chilis
Combine the ingredients in a 3 or 4-quart slow cooker. Set the heat to low and allow the cheese to melt, stirring occasionally. Once the cheese is melted, serve warm with corn chips, pretzels, or anything else you can imagine slathered in cheesy goodness.
Makes a lot—I’m not calculating serving size for this one.
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