Slow cooker mexican dip Heather Courtney, Ames, Iowa My husband, Jamie, and I love to entertain, and this hearty, 7-ingredient dip is always a hit…as well as a request. It couldn’t be much easier to put together, and using our slow cooker leaves us free to share some quality time with our guests. After all, isn’t that the purpose of a party?

Ingredients

1-1/2 pounds ground beef

1 pound bulk hot Italian sausage

1 cup chopped onion

1 package (8.8 ounces) ready-to-serve

Spanish rice

1 can (16 ounces) refried beans

1 can (10 ounces) enchilada sauce

1 pound process cheese (Velveeta), cubed

1 package tortilla chip scoops

Method

1 In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Heat rice according to the package directions.

2 In a 3-qt. slow cooker, combine the meat mixture, rice, beans, enchilada sauce and cheese. Cover and cook on low for 1-1/2 to 2 hours or until cheese is melted. Serve with tortilla scoops. Yield: 8 cups.