Tusk to Tail’s Cheese Dip

(from Lucianolinda’s recipe box)

Categories: Dips

Ingredients

  • 2 Lbs. Mexican Velveeta ( cubed to melt quicker in the slow cooker)
  • 2 (10 oz.) cans of original Ro-Tel (juice and all)
  • ( 9oz.) can Frito-Lay hot bean dip
  • (original recipe used regular bean dip)
  • 1 Tbsp. cumin
  • 3/4 Tbsp. chile powder
  • 3/4 Tbsp. jalapeno powder ( see note)

Directions

  1. Combine all ingredients in the cooking vessel of a slow cooker and cook on high, stirring frequent until melted. To serve, set cooker on warm. Serve with tortilla chips.

  2. makes about 5 cups.

  3. Note: Jalapeno powder is a specialty ingredient available on line. Or use ground cayenne pepper if you must.

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