Go Back

Crockpot Nacho Dip


  • 8 oz. bar of cream cheese
  • 1 pound 16 0z. of Velvetta cheese (I prefer the Mexican or Jalapeno versions)
  • 2 cups of Shredded Sharp Cheddar Cheese
  • 1 can of Hormel Chili No Beans
  • 1 jar of Salsa we used our homemade salsa that we canned this summer
  • 1 pound of Hot Italian Sausage
  • Optional: diced jalapenos green chiles, diced fresh onion


  1. Brown and drain Sausage.
  2. Cut cream cheese and Velveeta cheese into cubes for faster melting.
  3. 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.
  4. Once melted and hot, serve with tortilla chips.

Recipe Notes

Recipe courtesy of Old World Garden Farms