Slow Cooker Nacho Cheese Dip
My kids love trying new cheese dips. They love the traditional Velveeta with Chili but from time to time, I like to try new recipes just to see if we can find some new ones we enjoy.
I found Slow Cooker Nacho Cheese Dip recipe in one of my mom’s books. Using Cream of Celery soup was a new ingredient to me for a dip but I figured that the out of the ordinary ingredients tend to make tasty recipes. So, I had to try it.
4 ingredients in this easy cheese dip. I used a 4 quart slow cooker and it fit perfectly. The end result was a tasty dip that was great on tortilla chips. The Cream of Celery makes it extra creamy and because the celery is already cooked down, it works well with the Salsa.
I used a beautiful deep blue serving dish that I had, similar to this one. This helped make the cheese dip “pop” in color.
To make this a frugal dish, I always keep my eyes out for Processed Cheese (Velveeta) on sale. Often it gets discounted after Super bowl Sunday so I stock up then and use it throughout the year since we love dips so much.
More like this:
Slow Cooker Cream Cheese Taco Dip
Slow Cooker Copycat Chili’s Queso Dip
Slow Cooker Cheesy Bacon Onion Dip
Slow Cooker Nacho Cheese Dip
Ingredients
- 1 Pound Extra Lean Ground Beef browned, crumbled and drained
- 1 16 oz Processed American Cheese like Velveeta and cubed
- 1 15.5 oz Jar of Salsa brand of your choice
- 1 10.5 oz Cream of Celery Soup
Instructions
- On the stove top, brown the ground beef. Crumble and drain any drippings.
- Add the ground beef and the remaining ingredients to a 4 qt slow cooker.
- Cover and cook on LOW for 2 hours.
- Serve with tortilla chips.