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R/T's Cheesy Dip

This is a recipe I put together to closely resemble a cheese dip for tortilla chips that I had at a TGI Friday's a long time ago. I kinda like mine better.

Yield: 6 Ready in 30 minutes

Cuisine: Tex-MexMain Ingredient: Velveeta

(5, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 6

24 ozVelveeta Process Cheese

8 ozKraft Mexican shredded cheese; Cheddar, asadero, Queso Quesadilla, Monterey Jack

Half & Half

1/2 cBaby Spinach; chopped fine

1/4 cSun Dried Tomatoes; chopped fine

1/2 tspCayenne Pepper

1/2 tspBlack Pepper

1/2 tspPaprika

1/2 tspChili Powder

1 tbspChipotle; dried, chopped

1/8 tsp100% Pain Hot Sauce

R/T's Cheesy Dip Preparation

1. Cut Velveeta into cubes (it melts easier).

2. Melt Velveeta in saucepan, add Half & Half as Velveeta melts. Keep adding half & half until cheese mixture is desired consistency. Since the sauce will thicken as it cools, I keep the sauce a little on the thin side.

3. Add all remaining ingredients and simmer for 15 minutes.

4. Transfer to 2 quart slow cooker to keep cheese dip hot while serving.