Mexican Cheese Dip (Crockpot)

  • Currently 4/5
A tasty dip with a Mexican kick - delicious with corn chips.
1 lb Velveeta cheese, cubed
1 (16-oz) can of tomatoes
1 small onion, chopped
1 lb sharp cheddar cheese, shredded
4 strips bacon
1 can chiles, chopped
1. Melt cheeses and chopped tomatoes over low flame.  Fry bacon, then saute onion in the bacon drippings.  Add crumbled bacon and onion to cheese mixture.  Simmer several hours, uncovered, stirring occasionally, until thickened.  Serve with corn chips.  After preparing, may keep warm in crockpot on low heat.
Dish   AppetizerCooking Method   Slow Cooker
Prep Time   less than 15 minutes 
Features   High-Fiber

Carolyn Beck

Member since Jun 2008

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