16 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut into cubes
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes with medium green chiles, undrained (or Rotel)
In 2 1/2- to 3 1/2-quart slow cooker, place cubed cheese and tomatoes.
Cover; cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until smooth.
Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.
This recipe is easily doubled for a crowd! To make in a hurry, simply melt mixture in skillet on stove, and transfer to slow cooker to keep warm.
No comments:
Post a Comment