Taco Dip

I’m always a fan of velveta and rotel or salsa all melty and yummy so figured i’d give this one a try. Found this recipe in Stephanie O’Dea’s second crockpot cookbook.

Real Ingredients:

• 1 (8 ounce) block of cream cheese (i forgot this)
• 1 pound of velveeta
• 2 cups of salsa
• 1 envelope of taco seasoning

My ingredients:

So as i was entering this recipe here, i figured out, i did it wrong…

• 8 ounces of velveta, chopped
• 1 cup of salsa – ortega regular – no corn or beans
• 1/4 cup taco seasoning

Preparation:

• Use a 4 quart slow cooker. Dump everything in.
• Cover and cook on low for about 3 hours, or 90 min on high. Or until the cheeses have fully melted. Stir well and service your favorite chips.

My Preparation:

• Use a 2 quart slow cooker (one of my triple dippers)
• Put in cheese, cover with salsa, and taco season.
• Turn on (I only have warm – which is really just ON) Stir at about the 2 hour mark, most of the cheese is melted, sneak a bite, wait for guests to arrive and continue to eat.

All in this recipe for me was just ok – now that i know i did it all wrong and in the wrong quantities, it means it’s time to try again and experiment. Next time i would definitely go with rotel vs salsa, or get better salsa!

Definitely would have had a different flavor adding in the cream cheese.