Ingredients
Scale
- 16 oz. velveeta cheese, cubed
- 15 oz. chili with beans, used nalley original
- 15 oz. refried beans
- 1 oz. taco seasoning
- 16 oz. jar salsa
- 16 oz. sour cream
- tortilla chips for serving
Instructions
- Place all ingredients in the slow cooker and stir to combine. The cheese will melt during cooking.
- Cover the slow cooker with a lid and cook on HIGH for approximately 2 hours, stirring occasionally, until hot and bubbly. Ensure the dip is served hot for the best taste.
- Serve the dip with tortilla chips and enjoy.
Notes
For an extra kick, add diced jalapeños or hot sauce to the dip.
This dip is perfect for parties and can be kept warm in the slow cooker during the event.
Feel free to adjust the amount of taco seasoning to match your gusto.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 340
- Sugar: 3g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg