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This is a warm cheese dip with chili con carne and cream cheese. Passed down from a co-worker, it’s the staple to any potluck or Sunday football party.
Ingredients
- 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®)
Directions
Step 1
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.
Cook’s Note:
I use the large jar of picante sauce because it's easy and I can't find other store-bought salsas in the bigger size. Feel free to use whatever salsa you like.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 269 | |
| % Daily Value * | |
| Total Fat21g | 26% |
| Saturated Fat12g | 61% |
| Cholesterol67mg | 22% |
| Sodium959mg | 42% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber1g | 2% |
| Total Sugars5g | |
| Protein13g | |
| Vitamin C2mg | 8% |
| Calcium289mg | 22% |
| Iron1mg | 6% |
| Potassium221mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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