Description
Easy and delicious cheese dip made in a slow cooker.
Ingredients
Scale
- 16 oz Velveeta cheese, cubed
- 10 oz can diced tomatoes and green chilies, undrained
- 4 oz can chopped green chilies, undrained
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
Instructions
- Combine all ingredients in a slow cooker.
- Cook on low for 2-3 hours, or until cheese is melted, stirring occasionally.
- Serve warm with tortilla chips, vegetables, or bread.
Notes
- Adjust chili powder to your spice preference.
- Keep warm in the slow cooker on the ‘warm’ setting for serving.
- For a smoother dip, stir in a tablespoon of milk or cream at the end.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg