Ingredients
- 24 oz Velveeta Process Cheese
- 8 oz Kraft Mexican shredded cheese Cheddar, asadero, Queso Quesadilla, Monterey Jack
- 1 Half & Half
- 1/2 c Baby Spinach chopped fine
- 1/4 c Sun Dried Tomatoes chopped fine
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Black Pepper
- 1/2 tsp Paprika
- 1/2 tsp Chili Powder
- 1 tbsp Chipotle dried, chopped
- 1/8 tsp 100% Pain Hot Sauce
Preparation
1. Cut Velveeta into cubes (it melts easier).
2. Melt Velveeta in saucepan, add Half & Half as Velveeta melts. Keep adding half & half until cheese mixture is desired consistency. Since the sauce will thicken as it cools, I keep the sauce a little on the thin side.
3. Add all remaining ingredients and simmer for 15 minutes.
4. Transfer to 2 quart slow cooker to keep cheese dip hot while serving.