| Mexican Dip 2 pounds of American or Velveeta cheese, cubed
10 ounce can of tomatoes with green chilies
tortilla chips, corn chips, or potato chips
Combine the cheese and tomatoes in slow cooker. Cover. Cook on LOW for 2 - 3 hours, stirring until the cheese is melted. *If the mixture is too thick, add a little milk. Serve as a dip or pour over platter or favorite chips. Makes 10 - 12 servings
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