My Mom’s Retro 4-Ingredient Cheese Dip Always Disappears in Minutes
Ingredients
- 1 (28-ounce) can crushed tomatoes
- 32 ounces tomato salsa
- 1 (16-ounce) box Velveeta Original cheese
- 8 ounces shredded Mexican cheddar cheese blend
- Tortilla chips Tortilla chips Tortilla chips
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Instructions
- In an 8-inch oven-safe crock or baking dish, combine 1/2 cup of the crushed tomatoes and 1/2 cup of the salsa. Use a spoon to mix them together and create an even layer, going all the way to the edges of the crock. Combine the shredded Velveeta and shredded cheese. Sprinkle 1 cup of the cheese mixture onto the tomato base. Try to create a full, even layer that goes all the way to the edges.,Repeat this process, keeping the layers even and alternating between the tomato/salsa layers and the Velveeta/cheese layers. You should have enough for 4 to 5 layers of each. End with a layer of tomatoes and salsa on top (you’ll have a little more salsa than tomatoes).
- Place the crock on a baking sheet—this will make it easier to pull the crock out of the oven when the dip is done, and will also catch any drips if the dip bubbles over as it bakes. Bake until the cheese is melted in a ring around the edges of the crock, even if the middle doesn’t look fully melted, about 1 hour.,Remove the crock from the oven and stir the dip until all the ingredients are melted together, about 30 seconds. Serve immediately with tortilla chips.,If you have leftovers, they can be stored in an airtight container for up to 5 days. To reheat, transfer the amount you plan to eat into a microwave-safe bowl. Microwave on high, covered, for about 2 minutes, then stir and serve.,Love the recipe? Leave us stars and a comment below!,Frank Tiu / Simply Recipes
Source
Original recipe: View Original
