Let’s prepare this incredibly easy and cheesy Nacho Dip:

1. Brown Beef and Onion:

• In a large skillet, cook the ground beef and chopped onion over medium heat.
• Stir frequently, breaking up the beef with a spoon or spatula, until the meat is no longer pink and the onion is softened. This typically takes about 7-10 minutes.
• Drain off any excess grease from the skillet thoroughly.

2. Combine Ingredients in Slow Cooker:

• Lightly grease the insert of your 3-quart (or similar sized) slow cooker.
• Transfer the cooked and drained ground beef and onion mixture to the greased slow cooker.
• Add the cubed Velveeta process cheese, the entire jar of chunky salsa, and the garlic powder to the slow cooker with the beef mixture.
• Stir all the ingredients together well to distribute them evenly.

3. Cook in Slow Cooker:

• Cover the slow cooker securely with its lid.
• Cook on the LOW heat setting for 3-4 hours. The dip is ready when all the cheese is completely melted and the mixture is heated through and bubbly.
• Stir the dip once or twice during the cooking time if possible, to ensure even melting and prevent sticking, especially if your slow cooker has hot spots.

4. Stir and Serve:

• Once heated through and the cheese is fully melted, give the Nacho Dip a good final stir to ensure it’s smooth and creamy.
• Serve warm directly from the slow cooker (often set to “Keep Warm” for parties) with tortilla chips or cubed French bread for dipping.
• If desired, top the dip with sliced jalapeño peppers and/or additional chunky salsa for garnish.

An incredibly easy, cheesy, and satisfying dip ready for your party