This is a warm, cheesy dip with chili con carne. Passed down from a coworker, it’s the staple to any potluck or Sunday football game party.
Original recipe makes 20 servings
1 (2 pound) loaf processed cheese (such as Velveeta®), cubed
2 (15 ounce) cans chili without beans (such as Hormel®)
2 (8 ounce) packages cream cheese, cubed
1 (16 ounce) jar picante sauce (such as Pace®)
- Place processed cheese, chili, cream cheese, and picante sauce into a slow cooker, set on Low, and let processed cheese melt, about 30 minutes. Stir until thoroughly combined; serve warm.
Calories: 269 kcal
Carbohydrates: 8.5 g
Cholesterol: 67 mg
Fat: 20.5 g
Fiber: 0.6 g
Protein: 13.4 g
Sodium: 958 mg