Friday, February 3, 2012

From Megan's Kitchen 

From Megan's Kitchen 

Putting the dip together:

1 large box Velveeta Cheese
1 small box Mexican Velveeta Cheese
3 cans cheddar cheese soup
2  cans evaporated milk
1 can cream of mushroom soup
3-4 cans jalapeno peppers (add to taste, the more you add the hotter the dip)

Cube the cheese and put all ingredients in a crock pot.  Set crock pot on low and simmer dip for 1  1/2 hours or until cheese is melted and dip is bubbly.  Serve the dip in the crock pot to keep it nice and warm.  This is a fantastic recipe.

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