This is my favorite dip. I think enough said :)
Ingredients:
-1/2 block of pasteurized cheese - Mild Mexican Velveeta(8 oz)
-1/2 block of the original pasteurized cheese (I used Kraft Chedder Cheese)8 Oz
-8 oz of chunky no bean chili (Mild)
How to Prepare:
-Using a crock pot, start warming on low.
-Cut the cheese blocks into pieces to make it melt faster.
It is that time of the year when we are getting close to the Super Bowl. Here is one of the dishes that I will prepare for the big game.
My favorite dip! The Texas version I learned from my mother used Rotel diced tomato sauce instead of the no bean chili. I’ll have to give this one a try.