Mexicali Dip
Prep: 10 minutes • Cook: 2 hours • Serves: 10 • Makes: 7 cups
1 package (16 ounces) Velveeta® pasteurized prepared cheese product, cut into 1/2-inch chunks
1 jar (15.5 ounces) medium chunky salsa
1 can (15 ounces) chili with beans
1 container (8 ounces) sour cream
1 package (8 ounces) cream cheese, cut into 1/2-inch chunks
1 package (1.25 ounces) taco seasoning
4 green onions, sliced
1 bag (13 ounces) tortilla chips
1 jar (15.5 ounces) medium chunky salsa
1 can (15 ounces) chili with beans
1 container (8 ounces) sour cream
1 package (8 ounces) cream cheese, cut into 1/2-inch chunks
1 package (1.25 ounces) taco seasoning
4 green onions, sliced
1 bag (13 ounces) tortilla chips
In 3-1/2- to 4-quart slow cooker, combine all ingredients except onions and chips. Cover and cook on low 2 hours or on high 1 hour, stirring once halfway through cooking, then again at the end of cooking until cheese melts completely. Sprinkle with green onions and serve warm with tortilla chips.
Approximate nutritional values per serving (1/4 cup): 180 Calories, 12g Fat (6g Saturated), 27mg Cholesterol, 498mg Sodium, 14g Carbohydrates, 2g Fiber, 6g Protein