Chili con Queso Dip

Football season is right around the corner and those big games are coming up this is a great dip for the games or that get together.


1-1/2 lbs pasteurized processed cheese food, Mexican-flavored or plain, cut into cubes (Velveeta)
1 10-oz can chunky style chili, with or without beans
1/2 cup chopped fresh cilantro
salt and pepper to taste
Optional: Diced tomatoes with chills (drained)


  1. Put the cheese, chili and cilantro (optional add the tomatoes)  in the slow cooker and stir to combine.
  2. Season with salt and pepper to taste and stir again.
  3. Cover cook on low for 2 to 2-1/2 hours or until the cheese has melted, stirring occasionally.
  4. Uncover and cook for 1 more hour, or until the mixture is hot.
  5. Stir dip and serve, keep it warm in slow cooker


Grab a big bag of chips and set back this is a crowd pleaser


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