The perfect rich and cheesy dip to serve with a big bowl of corn chips for the big game. Makes enough for two large bags of chips.
This recipe tastes best when it is allowed to cook for a long time. For the best flavour, start this dip in the morning and allow it to cook for a few hours before the game. You can even make it the day before, allow it to cool down and then simply reheat it in the crock pot an hour or so before the game.
What You’ll Need To Make Your Cheesy Dip
- 1kg (2lb) Beef Mince or Ground Beef (Use Minced Chicken as an Alternative)
- 1 Pack Velveeta Cheese / Kraft Cheese Spread – Homemade Velveeta Recipe Here
- 1 Tin Chopped Tomatoes
- 1 Tin Mushroom Soup
Pour the can of mushroom soup into the crock pot and place the temperature on medium. Cut the cheese into slices and spread out in the soup. Pour the tomatoes over the top.
Fry up the beef mince in a pan over the high heat until it is nicely browned. Make sure you cook off any excess water. Add a tablespoon of oil to assist with the browning.
Pour the mince into the crock pot and stir it in with the other ingredients. Place the lid on the crock pot and allow it to cook for an hour or so, stirring half way to ensure that the cheese melts properly.
Once all of the cheese is melted and the sauce is cooked through, it is ready to serve. It can be served straight out of the crock pot or in a large bowl with two bags of corn chips, the scoops work the best.
The mixture will also keep in the refrigerator for a few days. It will need to be reheated slowly in the crock pot again.
