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    Chili-Cheese Dip-CROCKPOT


    Source of Recipe


    BBR

    Recipe Introduction


    Kim C. Kennedy, Oakmont
    CROCKPOT RECIPE

    List of Ingredients




    1 pound lean ground beef
    1 pound Velveeta Mexican cheese, cut in small dice
    1 (8 to 10 ounce) can green chilies and tomatoes
    2 tsp. Worcestershire Sauce
    1/2 tsp. chili powder
    Tortilla or corn chips, for serving

    Recipe



    Directions:

    In a skillet, brown the beef well. Drain excess grease. Put beef with all the other ingredients except chips in a slow cooker; stir. Cover and cook on high setting for 1 hour, stirrung until cheese is fully melted. Serve immediately, or turn heat to low for serving up to 6 hours later. Serve with tortilla chips or dip-size corn chips.

    Note: For a thicker dip, stir in a paste of 2 tbsp. flour and 3 tbsp. water. If using a 5-quart slow cooker, double the recipe.
 

 

 

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