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MEXICAN CHEESE DIP

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Mexican Cheese Dip

From Diana Rattray

 


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CATEGORIES

Appetizer  Crock-pot  Dairy  Dip  Tex-Mex 

INGREDIENTS

  • 16 ounces Velveeta cheese, cut in cubes
  • 1 teaspoon Taco seasoning
  • 1 can (10 ounces) Ro-Tel Tomatoes with chiles

DIRECTIONS

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.


RECIPE BACKSTORY

From Diana Rattray

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