- 2 pounds velveeta cheese, cut up
- 8 ounces cream cheese, cut up
- 1 can (4 ounces) chopped mild green chile peppers
- 1 envelope taco seasoning mix (regular or any of your choice)
- 16 ounces chunky salsa
Combine all ingredients in your crock pot (slow cooker). Cover and cook on low, stirring occasionally, until cheese is melted and mixture is hot. Keep warm in your crock pot and stir the dip occasionally to keep it blended. Serve with tortilla chips, bread or corn chips.
◆ An easy and flavorful cheese dip recipe for a crowd.
1 small sweet green or red pepper, cored, seeded, and finely chopped
3 large radishes, finely chopped
1 small carrot, peeled and grated
1 large shallot, finely chopped (2 tablespoons)
2 ounces feta cheese, finely crumbled
1/4 teaspoon black pepper
1/8 teaspoon salt
2 tablespoons snipped fresh dill
1 tablespoon lemon juice
1 tablespoon olive oil
2 medium-size heads endive, trimmed, rinsed, and separated into 20 leaves
Sprigs fresh dill (garnish)
1. In a medium-size bowl, combine the sweet pepper, radishes, carrot, shallot, cheese, black pepper, salt, and snipped dill.
In a small bowl, whisk together the lemon juice and oil and pour it over the mixture; stir to combine.
2. Spoon 1 tablespoon of the filling into the bottom 2/3 of each endive leaf.
Garnish each leaf with a small sprig of dill.
