A modified version of my dear friend Ashley Bennett’s recipe, this insanely cheesy, chili-rich dip can result in double and triple dipping. Enjoy with chips or topped on a baked potato! Once you start, you might not be able to stop!
For Cheese Crack Dip:
2 lbs. ground beef*
1 large onion, diced
5 cloves garlic, minced
2–15 ounce cans Hormel Chili with No Beans
1–15 ounce jar queso cheese**
1 cup thick and chunky salsa**
1 block cream cheese, cubed at room temperature
4 cups sharp cheddar cheese, shredded
Your favorite tortilla chips or baked potato
Over medium-high heat, brown ground beef, diced onion and garlic until no pink shows and onion is translucent. Put in large crockpot. Add Hormel chili, queso cheese, salsa, cream cheese, and sharp cheddar cheese. Mix well. Cook on medium to high heat until cheeses are melted and well-incorporated. Allow mixture to cool slightly for thicker dipping enjoyment. Enjoy with tortilla chips or over a baked potato.
*Ground beef can be substituted with ground turkey.
**Adjust salsa and queso cheese heat preferences to match your tastes.
Find it online: https://gloveboxeats.com/?p=784