Fix-It and Forget-It Pink Cookbook (14 page)

1 cup (4 oz.) shredded Monterey Jack cheese

1 cup (4 oz.) shredded cheddar cheese

¾ cup sour cream

3-oz. pkg. cream cheese, softened

1 Tbsp. chili powder

¼ tsp. ground cumin

1. In a bowl, combine all ingredients. Transfer to slow cooker.
   
2. Cover. Cook on High 2 hours, or until heated through, stirring once or twice.
   

Serve with
tortilla chips
and
salsa
.

Jeanne Allen

Rye, CO

40-oz. can chili without beans

2 lbs. Velveeta cheese, cubed

16-oz. jar picante sauce (mild, medium,
or
hot, whichever you prefer)

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 1-2 hours, until cheese is melted. Stir.
   

Serve with
tortilla chips
.

Maryann Westerberg

Rosamond, CA

2 lbs. Velveeta cheese, cubed

16-oz. can chili without beans

10-oz. can diced tomatoes with chilies, drained

10¾-oz. can cream of mushroom soup

1. Combine cheese and chili in slow cooker. Heat on Low until cheese melts, stirring occasionally.
   
2. Add tomatoes and soup.
   
3. Cover. Cook on Low 2 hours. Stir before serving.
   

Serve with
tortilla chips
.

Tina Houk

Clinton, MO

2 8-oz. pkgs. cream cheese, softened

3 15½-oz. cans chili

2 cups shredded cheddar
or
mozzarella cheese

1. Spread cream cheese in bottom of slow cooker.
   
2. Spread chili on top of cream cheese.
   
3. Top with shredded cheese.
   
4. Cover. Cook on Low 1-1½ hours, until shredded cheese is melted. Stir.
   

Serve with
tortilla chips
.

Marilyn Mowry

Irving, TX

1 Tbsp. chopped green peppers

1 Tbsp. chopped celery

1 Tbsp. chopped onions

2 Tbsp. diced tomatoes

2 tsp. chopped jalapeno pepper

½ cup water

¾ cup heavy cream

8 oz. Velveeta cheese, cubed

2 oz. cheddar cheese, shredded

1. Place first 5 ingredients in slow cooker. Add water.
   
2. Cover. Cook on High 1 hour, or until vegetables are tender.
   
3. Stir in cream and cheeses.
   
4. Reduce heat to Low. Cook until cheese is melted. Serve immediately, or keep warm on Low for hours.
   

Serve with
tortilla chips
.

Janie Steele

Moore, OK

2 8-oz. pkgs. cream cheese, either regular
or
low-fat, softened

1 cup sour cream, either regular
or
low-fat

½ tsp. hot sauce

10-oz. can Rotel tomatoes, your choice of hot
or
mild

1 tsp. cumin

4-oz. can green chilies, chopped

8-oz. pkg. grated Monterey Jack cheese,
or
grated Mexican cheese mix

1. Combine cream cheese, sour cream, and hot sauce in a bowl with a mixer until smooth.
   
2. Drain half the liquid off the tomatoes and discard.
   
3. Add tomatoes with half their juice, cumin, chilies, and grated cheese to creamy mixture. Stir to combine.
   
4. Pour mixture into slow cooker.
   
5. Turn to High until cheese melts, about 1 hour. Stir about every 15 minutes.
   
6. Turn to Low to keep dip warm while serving.
   

Serve with
tortilla chips
.

Jean Butzer

Batavia, NY

2 10¾-oz. cans condensed cheese soup

2 cups grated sharp cheddar cheese

1 Tbsp. Worcestershire sauce

1 tsp. lemon juice

2 Tbsp. dried chopped chives

1. Combine soup, cheese, Worcestershire sauce, lemon juice, and chives in slow cooker.
   
2. Cover. Heat on Low 2-2½ hours. Stir until smooth and well blended.
   

Serve warm dip with
celery sticks
,
cauliflower florets
,
and
corn chips
.

Bonita Ensenberger

Albuquerque, NM

2 10¾-oz. cans cheddar cheese soup

7-oz. can chopped green chilies

1 garlic clove, minced

½ tsp. dried cilantro leaves

½ tsp. ground cumin

1. Mix together all ingredients chips in slow cooker.
   
2. Cover. Cook on Low 1-1½ hours. Stir well. Cook an additional 1½ hours.