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| Mexi-Cheesy Chip Dip |
"A definite crowd pleaser, and now not too highly spiced for those who generally shy away from chili or salsa dips. Served with tortilla chips. Best served heat, but nevertheless keeps a very good dipping consistency while cold or at room temperature. This dip may be served in a "bread bowl" (a hollowed out round loaf)."
Ingredients :
- 1 (8 ounce) package cream cheese, softened
- 8 ounces procedure cheese food, cubed
- 1 cup salsa
- 1 (15 ounce) can chili with out beans
Instructions :
| Prep : 2M | Cook : 8M | Ready in : 12M |
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- Mix cream cheese, processed cheese food, salsa, and chili in a big saucepan over a medium-low warmth. Stir until the aggregate has melted and come to be properly blended.
Notes :
- Try the usage of a Reynolds® slow cooker liner for your gradual cooker for less complicated cleanup.
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