You can substitute 3¾ cups homemade chili for the canned chili. For a thicker dip to serve with tortilla chips or celery sticks, stir in a pound of cooked and drained ground beef. This dip also makes a delicious topper for baked potatoes.
INGREDIENTS | SERVES 12
- 1 (15-ounce) can chili
- 1 pound Velveeta cheese, cut into cubes
Add the chili and cheese to a slow cooker. Cover and, stirring the mixture every half hour, cook on low for 2 to 3 hours or until the cheese is melted.
To serve, reduce the heat setting of the slow cooker to warm.