| Title | Author | Category |
| Hamburger Cheese Dip | Jeanne Reidenbach | Appetizers |
| Ingredients #1 | Ingredients #2 |
| 2 lb browned hamburger | 2 lb Velvetta Cheese |
| Ingredients #3 | Ingredients #4 |
| 2 cans chopped green chiles | 2 cans cream of mushroom soup |
| Ingredients #5 | Ingredients #6 |
| Ingredients #7 | Ingredients #8 |
| Ingredients #9 | Ingredients #10 |
| Ingredients #11 | Ingredients #12 |
| Ingredients #13 | Ingredients #14 |
| Ingredients #15 | Ingredients #16 |
| Ingredients #17 | Ingredients #18 |
| Ingredients #19 | Ingredients #20 |
| Description |
| Chop velvetta into cubes to aid in melting. Mix all ingredients and put into a crockpot to melt. Serve with tortilla chips. Note: adjust amount of chiles depending on taste. |
| Special Notes |
| Crock Pot recipe |