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Slow Cooker Nacho Cheese Dip made with Rustlin’ Rob’s Chile Relleno Salsa

Heat Level: Mild
Category: Slow Cooker - Beef, Appetizers - Dips, Holiday/Seasonal - Game Day

INGREDIENTS:
  • 1 lb. ground hamburger
  • 1 (32 oz) box Velveeta cheese
  • 1 16 oz jar Rustlin’ Rob’s Chile Relleno Salsa
  • 1 can cream of celery soup
  • 1 bunch green onions
  • 1 green pepper
DIRECTIONS:
  1. Brown hamburger and drain.
  2. Add cooked hamburger, Velveeta cheese, jar of salsa, can of celery soup to slow cooker and stir.
  3. Chop green onions and add to slow cooker.
  4. Chop green pepper into small pieces and add to slow cooker.
  5. Turn slow cooker on High and cook for 4 hours or until cheese is completely melted.
  6. If you are in a hurry you can melt cheese in microwave and add to slow cooker.
  7. Serve with nacho chips and enjoy!

ADAPTED FROM: Amy Tinnin
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