Mexican Hot Dip Recipe
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Ready in: > 2 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 10
Ingredients:
2 pounds Velveeta, cubed
32 ounces cans chili without beans (Nalley's or Hormel)
16 ounces can Ranch Style beans with jalapenos*
6 green onions, sliced thin
1 cup Pace salsa -medium or hot
Directions:
* Ranch Style is a brand name usually found with other canned beans
Mix together in crockpot. Heat 2-3 hours, stirring occasionally. Serve warm with chips. Also great as topping for tamales.
This recipe from CDKitchen for Mexican Hot Dip serves/makes 10
Recipe ID: 2326
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