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Carolyn’s Cheesy Cheese Dip

Kraft Memeber Recipe
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Makes: 12-16 servings Total Time: 2 hr
Category: Appetizers Sub Category: Hot Dips

what you need
  • 2 cans cream of mushroom soup
  • 1 large block Velveeta Cheese
  • 1 pound ground hamburger
  • 1 small package taco seasoning
  • 1 small can diced jalapeno peppers, drained
  • 1 medium size carton sour cream
  • 1 large can chopped olives
  • 1 large bag corn chips
make it
Get crock-pot ready on medium or high heat. Add both cans of soup. Chop all the cheese into 2x2-inch pieces and add to crock-pot, stir. Put lid on and let cook.

Cook ground hamburger in pan making sure it's cooked all the way through. When it's done, add it to the cheese dip. Add the taco seasoning to the dip. For very spicy hot cheese dip add the whole can of chopped jalapeno peppers, DRAINED; for medium spice add 1/3 of the can; and for very mild add a teaspoon.

Cook with lid on but stir often until cheese is melted and very hot. This could take 1 to 2 hours in your slow cooker but that’s the best way to cook it. When it's done, turn on low to keep warm. Add a ladle full to custard cups. Top them off with sour cream and olives. Serve with chips and enjoy.
This makes a great snack for parties, and the dip goes a long ways. Just remember to keep it on low when it's done and stir at least every 10 minutes.
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