Super Bowl Sunday Recipe: The Easiest, Cheesiest, Chili Cheese and Bean Dip

We all know the biggest football game of the year means wings, cheese, chili—and maybe the most important thing, beer.

But to be able to handle your beer, you need to have snacks and dips that stick to your ribs and fortify your body for a long game.

The bottom line: You need chili, cheese and bean dip.

Here’s a super easy, ridiculously easy recipe you can whip up in minutes and simply heat up in a Crock-Pot, saucepan or microwave. No cooking necessary.  

INGREDIENTS:

• One 16-ounce block of Velveeta cheese loaf.
• One 16-ounce jar of salsa (hot, medium or mild, to your taste)
• One can of Hormel with beans 

DIRECTIONS 

• Cut the Velveeta in to cubes and add to the Crock-Pot or saucepan on medium-high heat or flame. Then add the Hormel chili with beans and salsa (I usually don’t use the whole jar, but probably three-quarters) and mix.
• Heat and stir occasionally until all the cheese has melted and the dip is hot.
• Serve and enjoy.

This dip is great as is; just dump some in a bowl and start scooping it up with tortilla chips.