Touchdown Crockpot Cheese Dip Recipe by Paula Deen

3 ratings
Easy Level
80 MIN 15 Prep + 65 Cook
Servings
3 ratings
Easy Level
80 MIN 15 Prep + 65 Cook

Touchdown Crockpot Cheese Dip Recipe by Paula Deen

3 ratings
Print
3 ratings
Easy Level
80 MIN 15 Prep + 65 Cook
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Ingredients

  • 3 (8 oz) packages cream cheese, room temperature, cubed
  • 2 (15 oz) cans meat chili, good quality
  • 1 (10 oz) can diced tomatoes and green chilies, drained
  • 2 cups sharp pepper Jack cheese, shredded
  • 2 teaspoons chili powder
  • peanut oil, for frying
  • 10 (5 inch) corn tortillas, cut into 6 triangles (each)
  • salt, to taste

Preparation

Step 1

Add the cream cheese, chili, tomatoes and chilies, chili powder and pepper Jack cheese to a slow cooker set on low heat. Cover with lid and cook for 1 hour, or until cheese is melted and gooey.

Step 2

Preheat fryer to 350° . Fry tortilla triangles until crispy and golden, about 1 to 2 minutes. Remove from oil and sprinkle with salt.

NUTRITION (PER SERVING): 660 cal, 48g fat

Reviews

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3 Reviews

Virginia
Virginia 9/26/2015
9/26/2015
Sounds so easy

Sounds so easy to make will try this weekend. Love you miss Paula Deen.

Kendra
Kendra 2/3/2015
2/3/2015
Great dip! Love

Great dip! Love it and it was so yummy. Thank you

Yolanda
Yolanda 2/3/2015
2/3/2015
This is a good d

This is a good dip and very easy to make. For me it tasted a little too much like canned chili. Next time I will add additional Rotel, probably the spicier version and some jalapeno as well. Superbowl guests enjoyed it. Delicious with tortilla scoops.

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