Cut the lime in half and squeeze out all the juices over the items in the slow cooker.
Pour over the milk. Stir.
Place the lid on the slow cooker.
Cook on HIGH for 2 hours. Stirring occasionally.
Pico de Gallo Salsa (optional)
In a large bowl, add the diced tomatoes, minced jalapeno, diced onion, chopped cilantro. Squeeze over the half of lime and add the salt. Stir and serve along side the chili cheese dip.
Video
Notes
Can I use homemade chili?
You can use any chili in this recipe and will turn out great.
Add one can of Rotel or a 16-ounce jar of salsa to this recipe for added spice.
The Rotel or salsa will help thin out the dip. Cut back on the milk by a 1/2 cup.
Can I cut this recipe in half?Yes, you can easily cut this recipe in half. The grocery store should have 16-oz. boxes of Velveeta cheese.How do I store the excess of this dip?
Place in an airtight container in the fridge.
This will last up to a week in the fridge.
Do not freeze, as Velveeta's texture can change in the freezing process.