• 1 lb. Bob Evans zesty hot sausage (you can use any sausage you want such as Italian)
• 1 (16 oz.) jar processed cheese spread
• 1 (16 oz.) Velveeta, cubed
• 1 (20 oz.) jar salsa or picante sauce

Brown sausage in a large skillet until it is no longer pink; drain.  Stir together sausage and remaining ingredients in a 2-1/2 quart slow cooker.  Cover and cook on low for 1-1/2 to 2 hours.

Makes six cups

Recipe by cookingwithauntjuju.com 

• 1-1/2 lbs. ground beef
• 1 lb. Bob Evans zesty hot sausage
• 1 cup onion, chopped
• 1 (8 oz.) pkg. ready to serve Spanish rice
• 1 (10 oz.) can refried beans
• 1 (10 oz.) can enchilada sauce
• 1 lb. Velveeta, cubed

Cook the beef, sausage and onion until the meat is no longer pink; drain.  Heat rice according to package directions.

In a 3-quart slow cooker, combine the meat mixture and the rest of the ingredients.  Cover and cook on low for 1-1/2 to 2 hours.

Makes 8 cups

Recipe by cookingwithauntjuju.com 

• 1 lb. ground beef
• 1/2 lb. Bob Evans zesty hot sausage or any bulk sausage
• 2 lbs. Velveeta
• 2 (10 oz.) cans diced tomatoes and green chilies, undrained

Cook beef and sausage until the meat is no longer pink; drain.  Transfer to a 4 quart slow cooker.  Add cheese and tomatoes; mix well.

Cover and cook on low for a few hours, or until the cheese is melted.

Makes 3 quarts

Recipe by cookingwithauntjuju.com 

• 1 small onion, diced
• 3 garlic cloves, minced
• 1 (14-1/2 oz.) can petite cut diced tomatoes, drained
• 1 cup milk
• 3/4 cup pickled jalapeno slices, minced
• 1 (4.5 oz.) can chopped green chilies, undrained
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/2 tsp. freshly ground black pepper
• 2 lbs. white cheddar, shredded (Cabot, Grafton or Tillamook)

Saute onion for a few minutes; add garlic and saute 1 minute more.  Add all ingredients to a 4-quart slow cooker; mix well.  Cover and cook on low for 2 hours.  This recipe makes a lot, over 6 cups.

Recipe by cookingwithauntjuju.com 

I have included this very cheap way to have a cheesy dip.  Combine 1 can Campbell’s cheddar cheese soup, undiluted and 1/2 cup salsa.  Heat through.  You could also use Campbell’s Nacho Cheese soup. Made with Cheddar Cheese soup and some Thai Chili Sauce on the left and then I added some salsa.

Recipe by cookingwithauntjuju.com 

• 1 lb. ground beef or turkey
• 1 (15 oz.) can Hormel Chili, with or without beans
• 1 can jalapenos, finely diced
• 1 (32 oz.) pkg. Mexican Velveeta cheese, cubed

Brown meat and drain.  Combine with remaining ingredients and heat through until cheese is melted.  Serve warm with tortilla chips.

Recipe by cookingwithauntjuju.com 

• 4 oz. fresh chorizo, casings removed and crumbled
• 1 small red onion, chopped
• 1 clove garlic, minced
• 5 tsp. flour
• 1/2 cup Mexican lager-style beer, such as Negra Modelo
• 1/4 cup pickled jalapenos, chopped, plus 1 tbsp. pickling juice
• 3/4 cup milk
• 4 oz. Monterey Jack cheese, finely diced (about 1 cup)
• 4 oz. mozarella, finely diced (about 1 cup)
• 2 tbsp. cilantro, chopped (optional)
• warmed tortilla wedges, chips for dipping

Cook the chorizo until browned, about 5 minutes.  Remove with a slotted spoon and pour off any fat, reserving about 1 tbsp. in the pan.

Cook the onions, stirring occasionally about 5-6 minutes.  Add the garlic and cook another minute.  Sprinkle in the flour and cook until the flour is golden.  Pour in the beer and bring to a boil.  Stir in the jalapenos and pickling juice and cook a couple of minutes.  Gradually add the milk; bring to a boil until thickened, about 1 minute.  Add the cheeses and reduce the heat to low.  Cook until the cheese melts.  Stir in the reserved chorizo.  Serve warm with dippers.

Recipe by cookingwithauntjuju.com 

• 2 tbsp. unsalted butter
• 1/4 cup shallots, minced
• 2 serrano chiles, minced (or use a milder pepper such as jalapeno)
• 1 tbsp. garlic, minced
• 2 cups heavy cream
• 6 oz. Velveeta, shredded or cubed
• 6 oz. medium cheddar, shredded (try to use block cheese for a smoother dip)
• 1/2 cup diced jarred roasted red peppers

Melt butter in a saucepan over medium heat; add shallots, chiles and garlic until softened, about 4-6 minutes. Add the cream; reduce heat to medium and simmer 5 minutes. Stir in the cheeses and red peppers.

Recipe by cookingwithauntjuju.com  

• 1 lb. zesty hot Bob Evans sausage
• 1 onion, diced
• 2 lb. Velveeta cheese
• 10 oz. can diced tomatoes and green chilies
• 2 cans green chilies, chopped
• 1 jalapeno, diced
• your favorite chips

Cook the sausage and onion in a nonstick skillet until there is no pink left in the sausage; drain. Place back in the skillet.

Cube the cheese and add along with the tomatoes and green chilies.

Cook over low heat stirring until it all comes together. Stir in the diced jalapeno.

Recipe by cookingwithauntjuju.com 

• 12 oz. bulk Italian sausage
• 1 tbsp. olive oil
• 1/2 cup onion, finely diced
• 1 tbsp. fresh garlic, minced
• 4 oz. cream cheese, cubed
• 8 oz. white American cheese, shredded
• 8 oz. fontina cheese, shredded
• 1 can (14.5 oz.) petite diced tomatoes, drained
• 1/2 cup sour cream
• 1/4 cup jarred roasted red peppers
• 1/4 cup deli-sliced pepperoncini, chopped

Preheat oven to 350°F. Brown sausage in oil for about 5-7 minutes; remove to a paper-lined plate. Sweat onion and garlic in drippings until softened for about 5 minutes. Stir in cream cheese until melted.

Combine sausage, cream cheese mixture, American cheese, fontina, tomatoes, sour cream, roasted peppers and pepperoncini. Transfer dip to a 9-inch pie plate, cover with foil and bake for 40 minutes. Remove foil and bake an additional 10 minutes until bubbly. Serve with crostini.

Recipe by cookingwithauntjuju.com 

• 1 lb. Velveeta processed cheese
• 1 (10 oz.) can Ro-Tel (diced tomatoes and green chilies)

Cube the Velveeta and add the Ro-Tel to a slow cooker, double boiler or saucepan. Melt until combined – be careful as the cheese can burn the bottom  of the pan.

A favorite and very easy to make!

Recipe by cookingwithauntjuju.com 

• 1 lb. mild Bob Evans sausage roll
• 1 lb. zesty hot Bob Evans sausage roll
• 1/2 – 1 cup onions, diced
• 2 garlic cloves, minced
• 16 oz. cream cheese, cubed
• 20 oz. Ro-tel diced tomatoes and green chilies (undrained)
• 1 tsp. your favorite hot sauce
• salt and pepper to taste
• 2 cups sharp cheddar cheese, shredded and divided
• fresh chives minced or green onions sliced to garnish

Brown the meat along with the onions in a skillet until the meat is no longer pink; add the minced garlic and cook another minute or two. Drain the mixture; add the cream cheese, Ro-tel, hot sauce, salt and pepper to taste and 1 cup of the cheese.

Stir well and cook on low for 3-4 hours or high for 1-1/2 to 2 hours. Remove cover and sprinkle with the remaining cheese. Cover and cook another 10-15 minutes.

Garnish with chives or the green part of the onions.

Recipe by cookingwithauntjuju.com 

• 32 oz. Velveeta cheese, cut into cubes
• 2 (15 oz.) cans no bean chili
• 2 cups whole milk
• 6 tbsp. lime juice
• 3 tbsp. chili powder
• 2 tbsp. paprika
• 2 tbsp. cumin
• 1/2 tsp. cayenne pepper
• tortilla chips
• toppings such as chopped onions, jalapenos

Combine all of the ingredients except for the chips and toppings in a slow cooker. Heat on high for 1 hour or 2-3 hours on low; stir every now and then.

Recipe by cookingwithauntjuju.com 

• 1 lb. ground beef
• 2 tsp. taco seasoning
• 1 (10 oz.) can Rotel Original
• chips for serving

Cook the beef until browned; stir in the taco seasoning and mix well. Place in a slow cooker along with the Velveeta and Rotel and combine. Cook on low, stirring occasionally until melted, about 90 minutes.

Serve warm with your favorite tortilla chips.

Recipe by cookingwithauntjuju.com