Queso Blanco Dip

By carvalhohm

Ingredients

• 1 (16 ounce) queso blanco Velveeta loaf, cut into 1-inch cubes
• 2 (4.5 ounce) cans Old El Paso chopped green chiles, or similar
• 1 (4 ounce) can diced jalapenos (optional, to taste)

Preparation

Step 1

Place cheese, chiles, and the optional jalapenos to slow cooker. Cover and set to High for 1-2 hours, or Low for 2-3 hours. Once the cheese has all melted, stir until everything is well incorporated. Done. Serve straight from the slow cooker alongside tortilla chips.

Note: Regarding the jalapenos, keep in mind you can always add more later—or for the lightweights when it comes to spiciness (who, me?) leave it out and then serve a bowl of jalapenos on the side. However, queso aficionados insist it’s the canned jalapenos in the dip that put this one over the top.