Chili Cheese Dip

Grandma's love for the crockpot went way beyond the ubiquitous chicken with mushroom soup thrown on top. She came up with all kinds of creative uses for it. (Did I tell you we melted wax in it and made candles once? Maybe I shouldn't. We did clean it all up before the next meal.)

With football season in its full glory right now, this is a great recipe to use as an excuse to pull out the old "crockeroony" and have a hit on your hands with the boys in the man cave.

This was a fairly recent recipe (last 30 years) that I actually gave my Grandma from a cookbook the company I worked for put together. The lady responsible for this yummy concoction was my very first boss, Susie, and she was an amazing single mom who was a pro in the kitchen. Grandma liked that and indulged me by making this delicious dip. She enjoyed it too and even though she wasn't a big "snacker," she dipped her crudites in it with the rest of us.

The recipe below that you can take with you is modified so you can recreate it successfully. The old style crockpots were 2-1/2 quarts, so this is noted. 

Susie's Chili Cheese Dip

1 onion, finely chopped

1 bell pepper, finely chopped

1 can no-bean chili

1 pound Velveeta cheese

chili powder

garlic powder

Tabasco sauce

Finely chop onion and pepper and saute in a tablespoon of butter. Add chili. When heated through, drop chunks of Velveeta in and stir occasionally until melted. The seasonings are at your own discretion (suggested amount is about 4 tsp chili powder and 3/4 tsp garlic powder for a single recipe, but please add one teaspoon at a time and taste). A triple recipe nearly fills a 2-1/2 quart crockpot.