This rich and delicious, easy-to-make, dip is sure to be a winner at your next game-time or holiday get together!

2 (8 ounces each) packages cream cheese, cubed
1 (12 ounce) can evaporated milk
8 ounces Gouda cheese, shredded
1 cup shredded cheddar cheese
2 tablespoons chopped chipotle pepper in adobo sauce
1 teaspoon ground cumin
2 cups diced fully cooked ham
Tortilla chips or fresh vegetables

1. Combine the first 6 ingredients in a 3-quart slow cooker. Cover and cook on Low for 40 minutes.

2. Stir in the ham; cover and cook an additional 20 minutes or until heated through. Serve warm with tortilla chips or fresh vegetables. Makes 7 cups.

Emily

1/4 cup chopped onion
1 tablespoon canola oil
3 cups cooked chicken, cut into bite-size pieces
2 cups shredded sharp Cheddar cheese
1 (10 oz) can diced tomatoes and green chilies
1 (10 3/4 oz) can cream of mushroom soup
10-12 (9-inch) flour tortillas

1.In a medium skillet over medium-high heat, cook onion in oil until tender: about 3 minutes. Transfer to a large bowl.

2.Add chicken, 1-1/2 cups of the cheese, diced tomatoes and green chilies and soup; stir to blend well.

3. Cut each tortilla into quarters; place 1/2 of the quarters in bottom of a well-greased 13×9-inch baking dish.

4. Spoon 1/2 the chicken mixture over tortilla quarters. Repeat layers with remaining tortilla quarters and remaining chicken mixture. Sprinkle top with remaining 1/2 cup cheese.

5. Bake at 350 degrees F for 40 to 45 minutes or until hot and cheese is melted and lightly browned. Let stand 10 minutes before cutting and serving. Makes 6 servings.

Emily

1 (16 oz) loaf processed cheese (Velveeta), cubed
1 (15 oz) can chili (no beans)
Chopped green onions, (optional)
Tortilla chips

In a 2 quart microwaveable bowl, combine cheese and chili. Cook on High for 6 to 8 minutes, stirring every 2 minutes, until cheese is melted and smooth. Sprinkle with onions, if desired. Serve with tortilla chips. Makes 10 to 12 servings.

Emily

1 pound lean ground beef
1 (16 oz.) jar thick and chunky salsa*
8 (6 inch) corn tortillas
1 (16 oz.) can refried beans
2 cups shredded Mexican blend cheese
1 (15 oz.) can Spanish rice
1-1/4 cups coarsely crushed tortilla chips**

1. Preheat oven to 350 degrees F. In a 10 inch skillet over medium-high heat, cook ground beef until thoroughly cooked, stirring often, for about 5 to 7 minutes; drain and return to skillet. Stir in 1 cup of the salsa and heat 2 minutes or until hot.

2. Place 4 (6 inch) tortillas in bottom of a 2 quart baking dish sprayed with cooking spray, overlapping to fit. In a medium bowl, combine refried beans and remaining salsa. Spoon evenly over the tortillas.

3. Top with 1/2 the meat mixture and 1 cup of the cheese. Layer 4 more tortillas over the cheese and spread Spanish rice evenly over tortillas. Top with the remaining meat mixture and 1 cup of cheese. Spread crushed tortillas on top.

4. Bake 30 to 40 minutes or until hot in the center and bubbling along the sides. Makes 6 servings,

* You decide the amount of “heat” you desire by choosing mild, medium or hot salsa.

** The broken chips in the bottom of the bag are perfect for using in this recipe as they are already coarsely crushed.