5/5
(1 Votes)
Ingredients
- 1 jar (16oz) jar salsa
- 1 can (4.5oz) diced green chilies
- 1 pkg (1#) velveeta cheese diced
- 1/3 cup heavy cream
- Torilla chips
Preparation
Step 1
In small crockpot, combine sasla and chilies in their juice; heat on medium stirring until hot, about 2 minutes. Gradually stir in cheese until melted and smooth. Shut heat off; stir in cream. Serve immediately with chips