Back by popular demand

By Ashleigh Noyes
Tribune Columnist

There are some things you try and just know they will become a favorite in your recipe collection—this was the case with the “Best Ever Queso Dip” I shared over the summer.
Last week during the Chamber Christmas open house, the dip was among the goodies shared with shoppers at the Tribune. Talk about a hit! Several who tasted the dip gave it a definite thumbs up and asked for the recipe right there on the spot.     
It’s a keeper—and here it is again, by popular demand! It’s a quick, simple, perfect snack.

Best Ever Queso Dip

1/2 - 3/4 block Velveeta cheese, cubed
1 can cream of mushroom soup
8 oz. sour cream
1 medium jar of salsa
1 can Hormel chili with no beans
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Place all ingredients in a small crock pot and mix well. Turn on low heat until heated through and cheese is melted.
Serve with your favorite chips for dipping.