Chili Cheese Dip

Next spread the chili over the cream cheese.

Chili cheese dip. Cook the chili cheese dip for 2 hours on high or 4 hours on low. Top with cheddar cheese. It starts with a made-from-scratch super quick chili with spicy sausage and black beans that is so deliciously Tex-Mex flavored because I must have all the spice in my mouth right now and its stirred all up to the happy place of dip land with a creamy real food cheese sauce involving butter flour milk and cheese AS CHEESE.

Spread a layer of chili over the cream cheese. Pour the chili and green chiles on top of the cheese. Using the back of a large spoon spread the cream cheese evenly on the bottom of a glass pie dish.

Reduce heat to low and place lid on pot. First cube the Velveeta cheese into small pieces. Stir until cheese is melted.

The chili will be ready when it is melted and creamy. Serve with spicy nacho tortilla chips. Place processed cheese chili cream cheese and picante sauce into a slow cooker set on Low and let processed cheese melt about 30 minutes.

Finish with a layer of shredded cheddar cheese. Stir in chili powder and cook until fragrant 1 minute more then. Spinkle a cup or more of shredded cheddar cheese.

Preheat your oven to 350 degrees. Whip up an easy 5-ingredient cheese dip with two kinds of cheese sour cream and chipotle chili in adobo sauce. Simmer for 45 minutes stirring occasionally and adding additional tomato sauce beef broth or water if chili becomes too dry.