Chili Cheese Dip

Each October, my sister and her husband throw a great Halloween party in their huge garage (a.k.a. The Man Cave.) She makes an enormous pot of yummy chili and the party guests each bring a dish to share. There's a pumpkin carving contest, doughnut eating contest,

a costume contest (we won the "best family costume" category!), and a cookie decorating table - all of the great things we all love about Halloween parties.



Last year I made a chili cheese dip and by the time the party was over the dish was licked clean. So I decided to bring the same dip this year. You would think after two years of making the same great cheesy goodness, that I would think to photograph it for my blog - but NO! So sorry. You'll have to use your imagination.




Chili Cheese Dip
The flavors and consistency of this dip can vary depending on which salsa and chili you use. I prefer a mild chili and a thick medium-hot salsa. Then I can add heat with Tabasco sauce at the end.


16-oz Velveeta, cubed
16-oz Sharp Cheddar cheese, shredded
1 can chili
8-oz sour cream
16-oz salsa
Tabasco sauce to taste

In a large saucepan, melt Velveeta and shredded sharp cheese over low heat. Stir often so it does not burn. Drain salsa and chili into a separate bowl and keep the juices.

When cheeses are mostly melted, add chili, sour cream and salsa. Continue to cook over low heat until cheese is fully melted and creamy, and all ingredients are incorporated. If sauce is too thick, add juices from chili and salsa.

Taste, and add Tabasco sauce if desired. To serve, I like to transfer it to a crock pot on low heat. Be sure to stir it every once in awhile so it continues to look appealing to the masses. Oh - and serve with your favorite tortilla chips.