We love to dig into a bowl of chips and dip on Sunday afternoons when we’re watching the big game on TV, especially when the dip is warm and cheesy with a bit of kick to it.
This Mexican Chip Dip Olé is chocked full of zip thanks to the green chilies and jalapeno peppers (don’t like that much kick in your dip? Cut back on the chilies a bit).
We brown the ground turkey and onion in a skillet before throwing it in the slow cooker with the rest of the ingredients. Sure it’s an extra step but that caramelized meat and onion adds such great flavor to this snack. Often we brown a larger quantity of turkey all at once, stick portions of the meat in freezer bags, and store them in the freezer. That way, we can skip the first step of browning the meat next time we make this dip in our slow cooker. It’s already done!
Now, that big ol’ block of Velveeta doesn’t always get that much respect, but it does add a lovely creamy, cheesiness to a dip like this one. Honestly, we could barely stop eating this dip when we first made it a couple of weeks ago. It is just one of those delicious guilty pleasures we all need occasionally.
Mexican Chip Dip Olé
Fix-It and Forget-It Cookbook, Revised & Updated, pg. 12
Makes 10-12 servings
Prep Time: 15 minutes
Cooking Time: 2-4 hours
Ideal slow cooker size: 4-qt.
2 lbs. ground turkey
1 large onion, chopped
15-oz. can tomato sauce
4-oz. can green chilies, chopped
3-oz. can jalapeno peppers, chopped
2 lbs. Velveeta cheese, cubed
1. Brown turkey and onion. Drain.
2. Add tomato sauce, chilies, jalapeno peppers, and cheese. Pour into slow cooker.
3. Cover. Cook on Low 4 hours, or on High 2 hours.
Serving suggestion: Serve warm with tortilla chips.