Chili’s Skillet Queso Copycat











“I want a life that sizzles and pops and makes me laugh out loud. And I don’t want to get to the end, or to tomorrow, even, and realize that my life is a collection of meetings and pop cans and errands and receipts and dirty dishes. I want to eat cold tangerines and sing out loud in the car with the windows open and wear pink shoes and stay up all night laughing and paint my walls the exact color of the sky right now. I want to sleep hard on clean white sheets and throw parties and eat ripe tomatoes and read books so good they make me jump up and down, and I want my everyday to make God belly laugh, glad that he gave life to someone who loves the gift.” –Shauna Niequist, “Cold Tangerines: Celebrating the Extraordinary Nature of Everyday Life

Sara, this is the dip you like so much that we make in the crock pot.  I add a little milk the next day when reheating it to get it back to the creamy state.

This is the basic recipe but you can add a (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained to the Velveeta for a little kick.

1 lb. (20 oz.) Velveeta Pasteurized Prepared Cheese, cut into 1/2-inch cubes

2 cans  (15 oz.) chili (with or without beans–we like Wolf Brand Chili)

Microwave ingredients in microwaveable bowl on high 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 min. Serve with tortilla chips, or assorted cut-up fresh vegetables.  Or use your crock pot while you are making other things.



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