Slowcookersuperbowlspicyvelveetadip Recipes

SLOW COOKER SUPER BOWL SPICY VELVEETA DIP

Slow Cooker Super Bowl Spicy Velveeta Dip image

This is a wonderful queso style dip you can customize for desired spiciness--perfect for parties (I serve at superbowl parties). To make it extra special I serve in a hollowed out sourdough bread bowl. Preparing it in the slow cooker ensures it stays hot until needed, and you can actually keep any extra inside it to refill once you run out!

Provided by NavyBrat913

Categories Cheese

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb Velveeta pepper jack cheese, cut into 1/2-inch cubes (regular Velveeta may be used to tone down the spiciness)
1 (14 1/2 ounce) can ro*tel tomatoes and green chilies (mild or spicy)
1/4 lb browned chorizo sausage
1 cup diced broccoli, heated through but still crisp and green
1/4-1/2 cup salsa, of desired heat
1 -2 tablespoon hot sauce (optional)
1 dash garlic powder
1 sourdough loaf, hollowed out

Steps:

Add choice of Velveeta to your slow cooker, place on low heat. Once it starts to melt, add the minimum of remaining ingredients. Allow at least 30 minutes for the flavors to mingle together before adding extras to suit your own tastes.
Prepare bread bowl shortly before serving--hollow out all but 1/2" of the interior bread (save the interior, cut the bread into cubes and serve WITH the dip). Fill bread bowl with dip, serve immediately with bread cubes, cut veggies, tortilla chips, pretzels, whatever you wish.
Note: My mother prepares this with spinach rather than broccoli, and my brother doesn't use either. It's all about your preferences.
Optional: You can substitute 1 (16 oz) can chili without beans *or* 1/4 lb browned ground beef to replace the chorizo.

SAUSAGE VELVEETA SLOW COOKER DIP

Sausage Velveeta Slow Cooker Dip image

Make and share this Sausage Velveeta Slow Cooker Dip recipe from Food.com.

Provided by chelleshocked

Categories Pork

Time 2h15m

Yield 12-15 serving(s)

Number Of Ingredients 4

Ingredients

1 lb hot sausage
2 lbs Velveeta cheese (can use reduced fat as well)
10 ounces rotel (hot, mild, doesn't matter!)
10 1/2 ounces cream of mushroom soup

Steps:

Brown sausage and drain.
Cube Velveeta.
Add all ingredients to slow cooker.
Cook on low for 1-2 hours, stirring occasionally until melted and blended well.
If you have a "keep warm" setting on your slow cooker, then set to this temp until ready to serve.
Serve with tortilla chips.

Nutrition Facts : Calories 481.4, Fat 38, SaturatedFat 17.8, Cholesterol 114.3, Sodium 1856.4, Carbohydrate 9.8, Sugar 6.4, Protein 24.2

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