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Mexican Dip

chef.jackson's picture
Ingredients
  Cheese 2 Pound, cubed (American Or Velveeta)
  Canned tomatoes with green chilies 1 Can (10 oz)
  Tortilla chips/Corn chips/potato chips 1 Cup (16 tbs)
Directions

MAKING
1. In slow cooker combine cheese and tomatoes and cook with cover on Low 2-3 hours, stirring such that the cheese is melted.
2. Add a little milk to reduce the thickness of the mixture.

SERVING
3. Serve as a dip or pour over platter of favorite chips.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Slow Cooked
Ingredient: 
Cheese
Interest: 
Party
Servings: 
8

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