Crowd Cooking -- Crock Pot Velveeta Chili Cheese Dip

[Guest guest]

Crock Pot Velveeta Chili Cheese Dip

 

1 TB vegetable oil

1/2 cup chopped onion

2 cans (4 oz. ea.) chopped mild green chile peppers, undrained

1 can (14.5 oz.) Mexican style stewed tomatoes, undrained

1 lb. Velveeta cheese, shredded or cubed

 

Heat oil in a skillet; sauté onion until tender. Add chile peppers and

tomatoes; bring to a boil.

Add cheese and mix well.

 

Pour mixture into a crock pot/slow cooker and cook on LOW heat setting for 2

hours.

 

Serve with tortilla chips.