Tuesday, August 26, 2008

Cheesy Salsa Dip

INGREDIENTS:

16 ounces Velveeta cheese, cubed
1 jar (16 ounces) picante sauce or salsa (or you can use one small can Chile – No Beans)

PREPARATION:

Place cheese cubes and picante sauce in a slow cooker or crockpot. Cover and cook on HIGH, stirring occasionally, until melted and blended, about 2 hours.

Serve right from the slow cooker, with tortilla chips or corn chips.

Spice it Up by adding any of the following:

1 to 2 tablespoons chopped cilantro, optional (add after done cooking)
1 cup Sausage – cooked and drained
Optional – Cumin, Hot Red Pepper, Tabasco, Green Chilies, or Jalapenos

Additionally, this is a really good when you mix 1 cup of dip with 1 cup of sour cream and pour over fresh chimichangas.
Post a Comment