MEXICAN CHEESE DIP
- 16 ounces Velveeta cheese, cut in cubes
- 1 teaspoon Taco seasoning
- 1 can (10 ounces) Ro-Tel Tomatoes with chiles
Cube cheese and place in slow cooker.
Cover and heat for about 1 hour,
until melted, stirring occasionally.
Stir in tomatoes and seasoning.
Cover and continue heating 30 to 45 minutes.
Serve hot from the crockpot
with tortilla chips or corn chips.