© Chef Ethan R. Holmes for Your Time with Kim Iverson

 

1-19 oz. can Wolf Brand Chili, no beans

1-15 oz. can Ranch Style Beans

1- 4oz. Sour Cream

1-16oz loaf, Velveeta Cheese…

 

This could not be simpler…start by cutting the Velveeta into large cubes or chunks.

Next, open all of the cans. Then, put everything into a crock-pot. Turn the crock-pot on high. Let everything melt together.  Now, turn the crock-pot to the low setting….serve with Tortilla Chips… restaurant style are the best.

 

TIPS for other dips:

 

If you are making an “onion dip,….always use a little fresh thyme and about a tablespoon of frozen concentrated orange juice…

 

Guacamole:  The trick with Guacamole, add minced shallots, and fresh squeezed orange juice…., be sure to pick cilantro leaves and discard the stems, the stems give the dip a bitter tone…

 

If you are making a dip recipe that calls for mayonnaise….try using Non-Fat Greek Yogurt.  Grab some cheese cloth at the store, pour the yogurt in it. Set the cheese cloth into a collander that is set inside of a bowl, let the yogurt drain overnight.,…. Then, squeeze the yogurt. Now, add your dip fixins’ and whip the yogurt cheese like stuff.  It is super good and super good for you

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