I actually made this recipe for the Saints’ season opener….and we ate it while we watched them lose But since they did much better in the last game, I feel more confident about posting this delicious dip this week! I hope it doesn’t bring bad luck!
So this is actually a really easy, yummy cheesy dip that you make in the slow cooker.
You’ll need about half a block of Velveeta (one pound), a can of Wolf brand chili without beans, a can of Ro-tel (or the generic stuff, as I’ve used here :P), a small block of cream cheese (I think it’s 3 ounces), some chili powder, and some garlic powder.
Start by cubing your Velveeta and cream cheese.
I had left my cream cheese out on the counter for a while so it was kinda hard for me to cube it…mine came out more like chunks. Go ahead and put the Velveeta into the Crock pot first, followed by the cream cheese. Then open up that can of chili and dump it on top.
Next, open up the can of Ro-tel and dump it in…juices and all! DON’T drain the can when you open it.
Sprinkle a little dash of each of the chili powder and garlic powder on top. Put the lid on the slow cooker, and cook on LOW for approximately 3-4 hours. Crock pots vary….you will know it’s done when the top is getting bubbly and all the cheese is completely melted! If you check it and the cheese is melted but the ingredients are not as incorporated as you’d like, stir it up and cook it for a while longer until it looks good!
Not sure if you can see from the pic, but the cream cheese in my dip did not completely melt and every once in a while I’d get a little chunk with a scoop of dip…and I liked it that way! Serve with tortilla chips. Also really good with crackers like Club or Ritz! This recipe easily doubles if you’re serving a bigger crowd 🙂
Carrie’s Who Dat Dip
1 lb. Velveeta
small block cream cheese, 3-4 ounces
1 can Wolf brand chili, No Beans
1 can Ro-Tel, any variety
Cut Velveeta and cream cheese into cubes. Put into crock pot, Velveeta first then cream cheese. Pour can of chili on top, then can of Ro-tel. Sprinkle with garlic powder and chili powder. Cover and cook on LOW 3-4 hours, until cheese is completely melted and bubbly on top. Serve with tortilla chips or crackers.
This recipe was shared at:
At Home with Haley’s Recipes I Can’t Wait to Try
Hugs & Cookies XOXO’s Wonka Wednesday
The Lady Behind the Curtain’s Cast Party Wednesday
This Chick Cooks
My Girlish Whims’ Your Whims Wednesday
Polka Dots on Parade’s Wow Me Wednesday
Ekat’s Kitchen’s Friday Potluck
Simply Sweet Home’s Friday Favorites
Mangoes & Chutney’s Fat Camp Friday
Creation Corner’s Friday Link Party
Sugar Bananas’ Sweets This Week