Thursday, May 10, 2012

Easy Chili Cheese Dip

It's teacher appreciation week and today our PTO fed our teachers a hot lunch.  My contribution was a tasty, yet easy chili cheese dip and tortilla chips.

Easy Chili Cheese Dip
1 lb Velveeta
1 jar (24 oz) Pace Picante Sauce - medium
1 can  (10.5 oz) Hormel Chili - no beans (usually found in the canned meat section)

Cut the Velveeta into smaller bits for faster melting.  I like to cut mine to about inch squares.  Put all ingredients in the crock pot and heat until all of the cheese is melted (about 45 minutes on low or 25 minutes on high).  Mix well.  Turn to low and serve warm straight out of the crock pot.

This is great with those little scoop-shaped tortillas.

Of course, when we got home, I just had to make more for the family and the kiddos have just the dishes for the job! 

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