Hot Mexican Dip

This dip is easy to make and everyone loves it. Adjust the heat level of the ingredients to taste, and serve with tortilla chips.

Original recipe makes 4 cups


1 (15 ounce) can chili without beans
1 (8 ounce) jar salsa
1 (8 ounce) jar taco sauce
2 chopped green chile peppers
crushed red pepper to taste
2 pounds processed cheese, cubed

  • PREP

    10 mins

  • COOK

    20 mins


    30 mins


  1. In a slow cooker set for low heat, place chili without beans, salsa, taco sauce, green chile peppers, crushed red pepper and processed cheese. Stirring occasionally, heat until processed cheese is melted and all ingredients are well blended.


Calories: 110 kcal
Carbohydrates: 4.4 g
Cholesterol: 25 mg
Fat: 7.5 g
Fiber: 0.3 g
Protein: 6.3 g
Sodium: 497 mg