When I make Texas Pepper Jelly’s Texas Style Nacho Dip, it lasts MAYBE a half hour. My son, all by himself, can finish off an entire batch in one night. Your family will love this fantastic spicy dip, too.

Before you start mixing things together, get out your crockpot.  Yes, this is another Texas Pepper Jelly Slow-Cooker Delight!


1 pound of cooked hamburger, well-drained                 crockpotpepperjelly

1 teaspoon garlic powder

2 12-ounce jars of Texas Habanero salsa

15-ounce can of refried beans

1 1/2 cups sour cream

3 cups shredded cheese, whatever kind your family likes (I use sharp cheddar)

Several bags of assorted chips – my son prefers tortilla chips

What to do:

Throw everything except the one cup of the cheese and the chips into your crockpot, cover, and turn the dial to “low.”  Let it cook for about two hours.

Just before serving, sprinkle the remaining cup of cheese over it.

Open the bags of chips and stand back.  Don’t count on any leftovers.

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