Crockpot Nacho Dip
bar of cream cheese
16 0z. of Velvetta cheese (I prefer the Mexican or Jalapeno versions)
of Shredded Sharp Cheddar Cheese
can of Hormel Chili No Beans
jar of Salsa
we used our homemade salsa that we canned this summer
of Hot Italian Sausage
Optional: diced jalapenos
green chiles, diced fresh onion
Brown and drain Sausage.
Cut cream cheese and Velveeta cheese into cubes for faster melting.
Place all ingredients into a crock pot. Place on high if you are serving it within the hour. Or place crock pot on on low if you have 3-4 hours before needed. Stir occasionally.
Once melted and hot, serve with tortilla chips.
Recipe courtesy of Old World Garden Farms