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READY IN 30 mins

Hot Mexican Dip

Read Reviews (11)

"This dip is easy to make and everyone loves it. Adjust the heat level of the ingredients to taste, and serve with tortilla chips." — STEPHPAUL

Ingredients Edit and Save

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Original recipe makes 4 cups Change Servings

1 (15 ounce) can chili without beans
1 (8 ounce) jar salsa
1 (8 ounce) jar taco sauce

2 chopped green chile peppers
crushed red pepper to taste
2 pounds processed cheese, cubed

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Directions

In a slow cooker set for low heat, place chili without beans, salsa, taco sauce, green chile peppers, crushed red pepper and processed cheese. Stirring occasionally, heat until processed cheese is melted and all ingredients are well blended.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Footnotes

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This was a huge hit at a party we threw last week. we added 2 links of chorizo sausage (pre-cooked in a skillet, without the skins). we also added a quarter cup of milk to make it more creamy. folks spent half the party rotating around the crockpot. awesome.

—Jojo

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Most Helpful Critical Review

Jan 08, 2010

It was good but by the reviews I expected it to be better. The recipe doesn't sound like it makes very much, but it does. I doubled it and I had lots left over. It just seemed to be missing somthing. I think I would have liked it better if I would have browned up ground beef and added it to it. But I don't think I will make it for awhile because the smell of it is really bothering me. Just needed somethng else.

—taag4

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14 Ratings

Mar 07, 2006

I made this for my Superbowl party, and people kept walking in front of the TV to get more! Be aware that this recipe makes a lot.

—WISEREADER

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Feb 03, 2006

I am going to add a block of cream cheese and some sour cream to this - thanks!

—MUSIC_MINX

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Dec 10, 2010

This was a very good dip, and it makes a lot. It was too much for my dip crock pot. Next time I think I'll add more salsa.

—Mazomom

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Jul 09, 2010

Loved it - all the boys that came over couldn't keep their hands away from it. Would like to add some kind of meat to it next time just to make it a little heartier, but it doesn't need anything extra. I wasn't sure what type of salsa to use but I ended up getting a can of salsa from the mexi aisle, don't remember the brand, but it seems like an authentic brand - not el paso or ortega. You could prob use rotel instead as well.

—Nicole

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Dec 25, 2006

This was delicious! I have had all these ingredients together before, but it was never warm and that made such a difference. Thanks.

—Rhonda Brock Fuller

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Jun 14, 2010

I thought this was pretty good, it tasted a little processed to me, but I think with all that Velveeta, that's bound to happen. I didn't use all of the 2lbs for that very reason. I took it to a game night at some friends' house and they all raved about it, calling it "wicked good"

—aimsyfrench

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Nutrition

Calories
110 kcal
5%

Carbohydrates
4.4 g
1%

Cholesterol
25 mg
8%

Fat
7.5 g
12%

Fiber
0.3 g
1%

Protein
6.3 g
13%

Sodium
497 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hot Mexican Dip

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 110
Calories from Fat: 68

% Daily Value *
Total Fat 7.5g 12 %
Saturated Fat 4.4g 22 %
Cholesterol 25mg 8 %
Sodium 497mg 20 %
** Potassium 132mg 4 %
Total Carbohydrates 4.4g 1 %
Dietary Fiber 0.3g 1 %
Protein 6.3g 13 %
Sugars 2.7g
Vitamin A 8 %
Vitamin C 12 %
Calcium 21 %
Iron 4 %
** Thiamin < 1 %
** Niacin 10 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.