Spicy Chile Cheese DipSeptember 13, 2011 | Email This Post Print This Post Post a Comment
1 pound Velveeta cheese, cubed
2 (4 ounces) cans chopped mild green chile peppers
1 (14.5 ounces) can Mexican style stewed tomatoes
1 tablespoon vegetable oil
1/2 cup chopped onion
In a skillet heat oil and sauté onion until tender. Add tomatoes and chile peppers then bring to a boil. Pour into slow cooker and add cheese. Stir well.
Cook on LOW for 2 hours.
Serve with tortilla chips.