- 2 bags tortilla chips
- 2 lg bars velveeta cheese
- 2 10 oz cans tomatos and green chilis
- 2 cups sharp cheddar cheese
- 2 cups sour cream
- 12 green onions, chopped
- 4 cups cheddar jack cheese
- 4 tomatoes, chopped
- 3 cups salsa
- 2 cups guacamole
- 2 cans black beans, rinsed and drained
- 3 cans sliced black olives
- 1 jar pickled jalapenos
ingredients
directions
1. Melt Velveeta along both cans of tomatoes and green chills in a crock pot. When completely melted, stir in sharp cheddar cheese |
2. In a smaller crock pot, heat beans. |
3. Put sour cream, guacamole, cheddar jack cheese, green onions, tomatoes, salsa, jalapeños, and black olives into separate bowls. |
4. To serve, put chips into a big basket along with a pair of tongs for serving. Arrange bowls and crock pots for easy access…..add appropriate spoons, ladles and tongs. Provide a supply of paper bowls or plates for serving. |