Nacho Cheese Dip
|Velveeta cheese||3 Pound, cubed|
|Cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Canned chopped green chilies||24 Ounce (With Juice)|
|Tortilla chips||1 1⁄2 Cup (24 tbs)|
1. In a slow cooker cook cheese on Low such that it melts, stirring occasionally.
2. Then stir soup and chilies and heat on Low 1 hour.
3. Pour over tortilla chips just before serving.