Welcome back to Foodie Tuesday!
Since moving into our new house about 6 weeks ago, we have held more get-togethers than in the entire last year of living in our old house!
Can you tell we're excited to not be homeless any more? 🙂
One of my favorite go-to chip dips is a concoction I made up using random stuff I had in my house. It's always a huge hit at every party.
Like, mego, enormo, gimungo huge.
I buy my velveeta from Costco (it's much cheaper!). I have another recipe that I will share with you next that I make to use up the last of the velveeta (you won't need the entire block for your dip).
Turns out there are other recipes that are very similar, but here's how I do mine:
Easy-Cheesy Crockpot Chip Dip
I totally forgot to take a pic so I had to hijack this one. Sorry folks.
What you need:
- 1 Can of refried beans (fat free works great)
- 1 Jar of cheap salsa (16 oz is a good amount. I use medium, but you could use hot for a spicy dip.)
- Velveeta to taste (I usually throw in 12-16oz or so, which is usually around 1/2 the Costco block. It just depends on how cheesy you want your dip)
What you do:
- Spray a small crockpot (3.5 quarts or so) pretty well with cooking spray.
- Cube up your velveeta and toss it in.
- Add everything else and let it simmer for an hour or two before your party.
That's it! So easy! Unplug the crockpot and set it on the table, it's ready to serve. Make sure to serve it warm or it starts to get too stiff.
For a little extra chunk and/or spice you can add:
- A can of chili
- Diced olives
- Ground beef
- Can of diced tomatoes (with or without green chilies)
- Minced onion (for a little texture)
- Can of corn
But I like to keep mine pretty simple. Give it a try, your guests will NOT be disappointed. Keep leftovers in the fridge and microwave it to eat the leftovers. It's good for at least a week or two.
Check out my NEXT POST for a delicious soup recipe that I make to utilize my leftover Velveeta!
Happy eating 🙂