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.
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 6|
|Calories from Fat: 453 (73%)|
|Amt Per Serving||% DV|
|Total Fat 50.3g||67 %|
|Saturated Fat 31.9g||160 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 158.8mg||49 %|
|Sodium 993mg||34 %|
|Potassium 254.9mg||7 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 3.2g|
|Protein 38.1g||54 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 618
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