Tasty Tuesday

I love crock pots. They are my best friend! From appetizers, to main dish, to dessert. These wonderful creations can do it all!! Today is my "Crack Dip." I will have to put a disclaimer. My friends at MomTrend have also posted a similar...who am I kidding it's pretty much the same recipe. I will confess I had a great crock pot recipe to post, but I forgot it on the kitchen counter and I have this one committed to memory. Honestly, my friend's call this Liz's Crack Dip. It's requested for parties and get-togethers.

Liz's Crack Dip
1 block of Velveta Cheese
1 can of Rotel Original Tomatoes and Chiles
1 lb ground beef, browned and drained
Tortilla chips

Add block o' cheese, beef, and can of Rotel (juice and all) into crock pot. Set on low and let melt slowly, stirring occasionally. It will take at least an hour if not 2. Remember to stir or cheese will cake onto sides = not yummy. If you are in a hurry, place on high and stay near by to stir. Set on warm and serve with tortilla chips.

Trust me you will watch this dip disappear faster than a snowman on a sunny day. I often have to double the recipe. You can make it spicier by adding sausage or a hotter Rotel or both. I think the Original Rotel is not as "hot" as mild, so theoretically you can make it less spicy...but seriously, why would you? No crock pot you say? I started making this recipe before I had a crock pot. I had a medium to large Corning microwaveable dish (w/ lid) that I would microwave in 2 minute intervals, stirring in between until all was melted and mixed well. I will warn you though, if you do this you may have to microwave every so often to make it warm and melty (is that a word? we'll say yes for today). This recipe definitely tastes better warm.

Enjoy!
♥ Liz