Mexican Cheese Dip
INGREDIENTS
  • 16 ounces Velveeta cheese, cut in cubes
  • 1 teaspoon Taco seasoning
  • 1 can (10 ounces) Ro-Tel Tomatoes with chiles
DIRECTIONS
  1. Cube cheese and place in slow cooker.
  2. Cover and heat for about 1 hour,
  3. until melted, stirring occasionally.
  4. Stir in tomatoes and seasoning.
  5. Cover and continue heating 30 to 45 minutes.
  6. Serve hot from the crockpot
  7. with tortilla chips or corn chips.
RECIPE BACKSTORY
From Diana Rattray