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.


This is my favorite dip. I think enough said 🙂


-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.
-Add the chili and turn the crock pot onto medium.
-Let it cook for about 2 hours stirring every now and then (Remember each crock pot is different. You might need to turn it down to low so it doesn’t burn on the edges).
-Take it out and blend it in a blender.

Now you can serve it with some chips.

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1 Response to

  1. Peripatetic Eric says:

    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.

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