Mexican Cheese Dip
Why I Love This Recipe
From Diana Rattray
Ingredients You'll Need
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.