Mexican Dip

This recipe makes enough dip to feed a hungry crowd, which makes it popular for a snack following a youth group meeting or at a Super Bowl party. Warm up leftover Mexican Dip and use it as the dressing for a taco salad or as a baked potato topper.

Serves 24

Ingredients:

• 3 pounds lean ground beef, cooked and drained
• 1 large sweet onion, peeled and diced
• 1 (15-ounce) can refried beans
• 1 (10 ½-ounce) can condensed tomato soup
• 1 package taco seasoning
• 1 cup salsa
• 2 pounds Velveeta cheese, cut into cubes

Add all ingredients to the slow cooker. Stir to combine. Cover and cook on low for 4–6 hours, stirring every 30 minutes until cheese is melted. Once cheese is melted, taste for seasoning and add more salsa if desired. To serve, reduce the heat setting of the slow cooker to warm.

Processed Cheese

Processed cheeses like Velveeta and American cheese will stand up to long periods of heat without separating.