- 16 oz Velveeta cheese
- 10 oz canned chili
- 1 cup half and half
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp cumin
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Cut the Velveeta into cubes.
Combine the cheese with remaining ingredients in a large skillet over medium heat.
Stir frequently until the cheese melts.
Serve with tortilla chips for dipping.
Serving: 8servings | Calories: 175kcal | Carbohydrates: 10g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 34mg | Sodium: 1059mg | Potassium: 291mg | Fiber: 1g | Sugar: 6g | Vitamin A: 939IU | Vitamin C: 13mg | Calcium: 374mg | Iron: 1mg