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Chili Cheese Dip in the Slow Cooker

1 lb. lean ground beef 1 lb. American cheese, cut in small pieces 1 can chilies and tomatoes, (Rotel), 8 to 10 oz. 2 t. Worcestershire 1/2 t. chili powder

Brown ground beef well and drain off excess grease. Put ground beef and all remaining ingredients in crock pot. Stir well. Cover and cook on high for 1 hour, stirring until cheese is fully melted. Serve at once or turn to low for serving up to 6 hours later. Serve with tortilla chips or corn chips. For thicker dip, stir in a paste of 2 T. flour and 3 T. water. This recipe may be doubled for a larger cooker. Source: My Old Recipes

Contributed by: Edit

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