Great stuff! I made this for the Superbowl and it it was a hit. I will admit it was good, but not GREAT. The reason behind this is I feel it is lacking something, but couldn't place it. Everyone else said it was excellent and better than any kind of nacho dip they had before. The only problems I ran into was that first the velvetta cheese was VERY thick and needed to be melted quickly (please take into account if this is your first time making this the cheese will initially need about an hour or so to melt where you can mix everything else into it) I wound up throwing my crock pot ceramic into the microwave for a few minutes to melt the cheese. After I got everything mixed together make sure you watch that crock pot!! I found out that "low" on my crockpot was boiling the cheese on the edge scalding it. I then had to constantly turn the pot on and off and on and off. I am not sure if this is just how my crockpot is or not, but just be forewarned. Another hint I suggest is have everyone scoop their own from the crockpot with plastic spoons because if you reuse the same spoon the cheese cools and hardens and looks kind of gross and turns people away from scooping it on their plate. Other than that, great recipe and I will be making it again, this time with a crockpot liner because dried baked cheese it not fun to clean.

It was a great starter for me. I didn't use the condensed soup cheese upon reading the reviews, I used milk. I also added about 1/2 lb of ground beef. I used cumin and cilantro to spice up the meat. So it came out great!

This was a total hit with me and my husband. I made it without the peppers. I chilled it and it turned out to be a perfect cheese spread for some sliced summer sausage.

FAB! I've made something similar to this for years, but the addition of the soup made all the difference..WOW!

I FOLLOWED THE RECIPE EXACTLY AND IT WAS WAY TOO THICK..I DOUBT I WILL MAKE THIS AGAIN..A BETTER RECIPE ON THIS WEBSITE FOR THIS TYPE OF DIP IS BEEFY CHEESE DIP.

veeeeeeeeeeery delicious!!!! I didn't use a slower cooker.. just used a pot on the stove and it turned out great!! Didn't take too long and the ingredients were simple and cheap, plenty of leftovers too! YUM!

Love this! I use a block of velveeta cheese instead of the cheese soup and rotel works good in place of the chiles. I also add cream of mushroom soup. SOOO good.

This is a great recipie, but exclude the nacho cheese can and add 3/4 cup whole milk instead. This will keep it creamy, and add 1can rotel chile to spice it up!

Neither my husband or I liked this recipe. The cheese dip was too thick and once it cooled on my plate it was a gelatin mass. I'm not a big processed cheese fan either, and the other flavors did not make up for this.

Very good- I like the consistency which is a bit thinner than traditional velveeta dip. I like a bit more spice and added a can of hot rotel. Will make again-

I loved this recipe! I made a few adjustments though. Since I was making the dip for a crowd of almost 20 I had to double it--and instead of having 2 lbs of sausage, I used 1 lb. of spicy sausage and 1 lb. ground beef. Instead of just diced green chile peppers I used the Rotel diced tomatos with green chiles. Also, the dip was a little thick for my tastes, so I used some whole milk to give the dip a creamier texture. Yumm Yumm!