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Crockpot Chili Cheese Dip
By Audrey Wood · twopinkpeonies.com
12 servings
2 hr 30 min
A melted cheese dip with chili, tomatoes, and green chiles, warmed in a slow cooker.
| prepSpray crockpot with non-stick spray | |
| 1 block Velveeta (about 16 oz / 450 g), cubed | Cook on high, stirring occasionally, 2–2½ hr |
| 1 can chili (about 15 oz / 425 g) | |
| 1 block cream cheese (about 8 oz / 225 g) | |
| 1 can diced tomatoes with green chiles (about 10 oz / 280 g), undrained | |
| 1 teaspoon smoked paprika (optional) | |
| 1 cup / 115 g shredded cheddar | |
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