Mar 11 2009
Chili Cream Cheese Dip
Chili Cream Cheese Dip
* 1 (11 oz.) can condensed chili beef soup
* 3 oz. pkg. cream cheese, softened
* 1/2 cup sour cream
* 1 tbsp. water
* 1 teaspoon prepared mustard
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon chili sauce
* 1/4 teaspoon hot pepper sauce, optional
In slow cooker/Crock Pot, combine all ingredients; mix well. Cover and cook on low for 1 1/2 to 2 hours, stirring occasionally, or until cheese is melted and dip is hot. Serve warm with tortilla or corn chips. Makes 2 cups.
