Chili Cheese Dip

The Rival Crockpot Double was dusted off to serve as a double dipping station at Auntie EQ and Uncle Meat and Potatoes annual New Years Eve party.  The other half of the double had Cranberry Swiss Dip.  Auntie EQ and other attendees provided a full service soup bar, bacon dips, artichoke dips, and desserts palooza - basically a pig festival extraordinaire.  Mrs. Treebeard brought a black bean soup and this dip was the perfect accompaniment to those flavors.  Both dips were assembled in under 5 minutes on Auntie EQ's bar before I dashed off to a many months overdue hair appointment.  By the time I returned all the guest had already arrived and Auntie EQ had taken a quick photo of the crock before the dips were gobbled up.  Good thing she did, because this was gone in under 30 minutes.

Winner, Loser, or Meh

This was very easy and very good.   

Recipe:

I used a 3 quart crock for this, but it would work in a 1 -2 quart one as well.

Ingredients:

• 8 oz cream cheese, softened
• 15 oz can chili (I used Nalley's Vegetarian)
• 1 cup salsa (any kind)
• 1 cup sharp cheddar cheese (or any combination Mexican cheeses)

Spread cream cheese on bottom of crock evenly.  Pour can of chili on top evenly.  Pour salsa on top of chili evenly.  Sprinkle cheese on top evenly.  Cover and cook on high for about an hour until the cheese is melty on top.  Reduce heat to warm and serve straight from the crock with tortilla chips.