Thursday, November 17
Chili Cheese Crockpot Dip
I love the convenience of crockpot dips. Throw a few ingredients in the crockpot, turn on low and stir. What's not to love? John and I spend many nights after Spencer has gone to bed on our computers, side by side, sharing some sort of snack. On nights where we have had a lighter dinner, a dip like this is one of our favorites.
2 (8 oz.) cream cheese
2 (15 oz.) cans of chili, (with/without beans)
2 cups shredded cheddar cheese (I use medium cheddar)
salt and pepper
Layer cream cheese and chili in crockpot. Turn on low. Depending on whether or not you have softened your cream cheese, warm 1 to 1 & 1/2 hours, stirring occasionally. When cream cheese and chili are at least half melted/warmed together, add shredded cheese again stirring occasionally. Add cayenne pepper, salt and pepper to your taste, spicing it up or keeping it more mild.
When all ingredients are mixed and warmed thoroughly, serve with chips.
Great for get togethers or game day too. This can be left on low in the crockpot most of the day, just make sure to keep the cover on and to stir it occasionally. Can also reheat it in the crockpot on low, stovetop or in the microwave.