It’s the weekend, hurray! Time to cut loose, invite some friends over, and eat some corn chips!  Well, for some of you anyway. I thought it would be fun to post an easy and oh-so-tasty little dip. Hey, not everybody is clean eating these days, and for those who take occasional days off… Here’s to having a little fun! My friend Brenda brought this retro-style deliciousness to a party not so long ago. She called it “Bean dip”, and she was like “I don’t know why, there’s no beans in it.” Lol. Stuff like that cracks me up! Regardless, it was yummy and I had to have the bean-less recipe to share with you! (Call it what you want.)

Now the original calls for Velveeta, which even my favorite celebrity home cook Ree Drummond herself condones at times. However, I’ve listed a more “natural” option that I’ve come to appreciate- for all of you purists out there. (I can see both sides.)

4 – 15 oz. cans Hormel chili (no beans)

8 oz. Sour Cream

1 – 16 oz. block of Velveeta (or 2 – 8 oz. jars of Trader Joe’s Chipotle Queso)

2 – 10 oz. cans original Rotel Diced Tomatoes & Green Chilies

2 bags of your favorite corn chips

Family and/or friends (optional)

 

Place all of the ingredients into a crock pot and turn on low, stirring occasionally. When all ingredients are well incorporated and warm, bust out those corn chips and dip on. Whoot Whoot!