This crock-pot chili dip is super simple and easy to make. You can double it up for a pot luck or party or you can just make one recipe for a weekend snack! I made this in my mini crock-pot. If you are going to double it up you may want to use a bigger crock-pot!
Crock-Pot Chili Cheese Dip
16 oz Velveeta cheese, diced
1 can no bean chili
1/2-3/4 cup milk
3 T taco seasoning (more to taste)
1 small onion, diced
1 cup Monterey jack cheese (optional)
Directions: Add diced Velveeta cheese to crock-pot. Next add in chili, taco seasoning, onion and mix. Gradually add in the milk. Start with less, you can always add more later. Let cook on low 2-3 hours. Stir occasionally. If you notice it’s still too thick, add a little more milk. Add in extra cheese if you want and mix up and let cook another 30 minutes. Once done, serve with tortilla chips and enjoy.
Notes: If you prefer more chili, add in a second can. I like less so you can always add more. Always start with less milk. If you add to much milk at first it may be too thin and you want it to be a little thick and not real runny.