My name is Sarah and I blog over at Repeat Crafter Me. On my blog you will find kid crafts, DIY projects, crochet patterns and my attempts at cooking with the help of my Crock Pot. I am a busy mom of a two boys, so I rely on the convenience of my slow cooker each week. It's a real time saver! Crock Pot meals are quick and easy and the food always turns out tender and tasty.
Today I am sharing a 4 ingredient Crock Pot Nacho Dip! Yes, only 4 simple ingredients and you will have a yummy dip for your summer BBQ's. It's great on top of nachos, hot dogs, or just eaten with tortilla chips. This would also make a great party dip for the fast approaching football season!
Crock Pot Nacho Dip
1lb Velveeta cheese (half block)
1 can Cream of Mushroom Soup
1 can Rotel diced tomatoes and green chilies
1/2 can of no-bean chili
1. Cube Velveeta cheese and add it and the rest of the ingredients to 2 quart Crock Pot. Give it a good stir.
2. Cook on LOW for 2 hours or until cheese is melted.
You can serve it in the crock pot! Leave it on low and your dip will stay nice and warm for your entire party. Feel free to make your own variation of this recipe. Don't add the chili if you are a vegetarian, or add fresh ground beef if you want a chunkier dip. However you make it, this is sure to be a crowd pleaser!
If you like this recipe and are interested in seeing more, stop by my blog Repeat Crafter Me for a new crock pot recipe each week!