Velveeta Salsa Dip
Crockpot velveeta salsa dip
MexicanChickenAdvanced240 minBy Northstar
Ingredients
Servings
6
- 1 lb Velveeta Cheese spread, cubed (can use light
- 1 package Picante sauce or salsa
- 2 tbsp Cilantro, optional
- 1. Place brick of Velveeta and jar of picante sauce in a slow cooker or
- Crock Pot, and turn on high stirring occasionally until melted and
- blended. Stir in cilantro when melted.
- 2. Serve with tortilla chips.
- Note: You can substitute two cans of chopped tomatoes and chiles for
- the salsa, or add one can of tomatoes and chiles. Play around with
- this, and you might even add a little Louisiana hot sauce!
- White Chili with Chicken
- 1 lb dry white northern beans
- 5 0.3 cup chicken broth
- 2 clove garlic, minced
- 1 lg. white onion, chopped
- 1 tbsp ground white pepper
- 1 tsp salt
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 0.5 tsp ground cloves
- 1 can diced green chilies, 7 oz.
- 5 cup diced cooked chicken breast
- 1 0.8 cup chicken broth
- 1 tbsp diced jalapeno pepper
- (empty), optional
- Flour tortillas
- Condiments:
- Shredded Monterey Jack cheese
- Sliced black olives
- Chunky salsa
- Sour cream
- Diced avocados
- Soak beans in water to cover for 24 hours then drain. In slow
- cooker/Crock Pot or large kettle
- salt, oregano, cumin, cloves. Simmer covered for at least 5 hours until
- beans are tender. Stir occasionally. Stir in green chiles, chicken and 1
- 0.8 chicken broth. For hotter taste, add jalapeno. Cover and simmer
- for 1 hour. Serve with flour tortillas and condiments.
Instructions
- 1
combine beans, 5 1/4 cup chicken broth, garlic, onion, white pepper
Tags
crockpotslow-cooker