Sunday, October 30, 2011

Hot Spicy Chili Cheese Dip

3 - 16 oz cans of chili (I prefer the one that has the sweet onions)
1 lb  velveeta Cheese (cut up in chunks for easy melting)
1 - 10 oz can rotel tomatoes (add more if you like it really hot!)

Add all the ingredients to your crock pot and put on low heat until cheese has melted  - stirring periodically to keep from burning.  Turn down heat to warm control until you serve.   Serve with fritoes or tortilla chips. 

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