I love using my Crock Pot, especially during football season when I need to serve dips and meatballs and other yummy things. The recipe below is for a wonderful dip that I found over on the Iowa Girl Eats website. Boy oh boy, has this lady ever outdone herself with this one! I love this cheese dip in all of its spicy glory. You can dunk taco chips in this dip or pour it over your favorite Mexican food. Do what makes you happy 🙂
Check out what my pals over at Iowa Girl Eats had to say about this recipe:
Every tailgating party needs a hot and cheesy dip and I’m totally standing behind this one because it features one of my absolute favorite recipes, my homemade, 5 minute enchilada sauce and also because, like I said, there is NO processed cheese in here and best of all, you’d never know because it’s so creamy and yummy.
I love that there isn’t any processed cheese in this recipe. Who needs Velveeta anyway?
1lb ground beef
2-1/2 cups enchilada sauce
15oz pinto beans, drained and rinsed
2 Tablespoons Ortega taco seasoning
4oz freshly shredded Kraft cheddar cheese
4oz freshly shredded Kraft Monterey Jack cheese
8oz 1/3 less fat Philadelphia cream cheese
Tostitos tortilla chips
Brown ground beef, seasoning with salt and pepper, then drain if necessary and add to the bottom of a 6 quart crock pot. Add enchilada sauce, pinto beans, taco seasoning, and shredded cheeses then stir to combine. Cut cream cheese into hunks then nestle on top. Cook on low for 1-1/2 – 2 hours or until dip is hot and bubbly. Stir to completely incorporate the cream cheese then serve with tortilla chips.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this dip with your favorite tortilla chips or over tacos.
Thanks again to Iowa Girl Eats for this amazing recipe.