Crockpot Dip Cheese - Don't Lose This



This Crock Pot Cheese Dip is a real treat for the crowd. Great for any gathering, from last minute parties to game nights. Easy to prepare and irresistible, this smooth, creamy cheese sauce is perfect for your favorite chips, bread or nachos!


* Ingredients : 

° two 14.5 ounce cans of Fire Roasted Tomatoes with Green Peppers Style Rotel
° two 12 ounce cans of whole evaporated milk
° Juice of 1-2 files
° one pound American white cheese, diced or thinly sliced
° a pound block of yellow American cheese, diced or thinly sliced
° one pound Velveeta Cheese Cottage cheese, cubed
° a 7.06 pkg of Supremo Mexican Blend grated cheese
° Chihuahua, Oaxaca and Cotija cheese blend
° ½ bunch of chopped cilantro
° two tsp olive
° 2-3 red peppers, seedless and ribless, diced
° ½ medium yellow onion, diced
° a teaspoon of ground cumin
° ¼ tsp crush pepper red flakes
° a tsp powder chilli Optional

* Preparation : 

Spray a large slow cooker with nonstick spray and set the temperature to HIGH.
Add tomatoes, milk, lime juice, cheeses and cilantro; mix well.
Place the lid on the slow cooker.
Place oil, onion and jalapeño peppers in a medium skillet over medium heat. Sauté vegetables until tender and translucent, about 3-4 minutes. Add the cumin, red pepper flakes and chili powder; Mix well and cook for an additional 30 seconds, stirring continuously. Add the sautéed vegetables to the cheese mixture and mix well.
Replace the cover, leaving it slightly ajar. Stir cheese several times until completely melted, about 30 minutes.
Lower the temperature to HEAT and stir every 15-20 minutes. If necessary, add a little evaporated milk if it thickens during heating.
Serve with your favorite chips / vegetables / cookies.

Enjoy !


 

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