Recipe: Not Your Mama's Cheese Dip

With the Super Bowl next Sunday, I thought this would be a perfect time to share a very yummy cheese dip recipe that we eat.  We are grew up with the classic dip of Velveeta and Ro-tel tomatoes and this one has those ingredients too.  It also has a few extra ingredients that takes it over the top to yummy delicious goodness.  I have been making this version for years and it is always gobbled up.  In fact, I pour this over enchiladas and it takes it a whole new level.  It can be made in a crock pot or on the stove and you could easily add ground beef or sausage to add even more goodness.

Enjoy!

Not Your Mama's Cheese Dip

by Wende Rickett

6016774

Ingredients

• 1 can chopped green chillies
• 1 can cream of chicken soup
• 1 pkg shredded Monterrey Jack cheese
• 1-1lb Velveeta cheese
• 1 small can evaporated milk
• 1 can diced tomatoes (fire roasted is best, but plain is good too)

Instructions

1. Cube Velveeta.
2. In a large saucepan or crock pot, add all ingredients, stirring to mix well.
3. If making in the crock pot, turn on low and occasionally stir cheese dip to make sure the ingredients are incorporated.
4. If making on the stove top, cook on medium-low heat and stir frequently until cheeses are melted.

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