Slow Cooker

Nacho Cheese Dip

Nacho Cheese Dip
Pinit

Crockpot Nacho DipIngredients:
1 1/2 pounds ground beef, cooked and crumbled
1 box (32 ounces) processed cheese, cut in cubes
1 can (10 ounces) diced tomatoes with green chiles
1 can (4 ounces) diced green chiles
1/4 cup milk

Directions:
Spray your slow cooker with cooking spray, or use a liner. Dump all the ingredients in. Cook on low for 2 to 3 hours or until warm and bubbly. Make sure to stir it every once in a while. If it gets too thick, add a bit more milk. Serve warm with tortilla chips.

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Show Comments (1)

  1. Reply

    Laurie Lippens

    February 4th, 2012 at 8:54 AM

    I have made this recipe many times. The only thing different in mine is the sausage. I put in hot Italian sausage. Gives it a bite. Love this recipe and get many compliments on it.

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