4 cups water
1 (4 oz) can diced green chiles
1 (14.5 oz) can diced tomatoes
1 (lb) ground sausage, browned and drained (Italian sausage would be yummy)
2 cups shredded sharp cheddar cheese
1. Combine water and soup base in saucepan. Whisk and bring to a boil over medium heat. Stir until thickened (about 5 minutes). Pour into slow cooker.
2. Add the tomatoes, chiles, sausage and cheddar into the slow cooker. Stir until combined. The cheese will get all melty.
3. Cover and cook on LOW for about an hour then turn to WARM. Serve with tortilla chips, crackers or bread.
I wanted to make this Velveeta dip but I didn’t have any Velveeta on hand. I pulled out my Shirley J White Cheddar Soup Base and created this recipe that tastes similar to the Velveeta dip. It tasted less processed to me and was a delicious addition to our Christmas Eve appetizer dinner. 4 stars.