1 (14.5-ounce) can petite cut diced tomatoes with jalapenos, drained .
1 (4.5-ounce) can chopped green chilies, undrained
1 cup milk
1 1/2 teaspoons salt-free Mexican seasoning
1/2 teaspoon coarsely ground black pepper
2 pounds white American cheese (from the deli)
Tortilla chips
Instructions
Place onion in a medium-sized microwave-safe bowl; cover loosely with heavy-duty plastic wrap. Microwave at HIGH 2 minutes.
Combine onion, garlic, and next 5 ingredients in a 4-quart slow cooker. Tear cheese slices into large pieces. Add cheese to slow cooker, stirring until blended.
Cover and cook on LOW setting 2 hours (do not overcook). Stir cheese dip before serving; keep warm. Serve with tortilla chips.
Originally Submitted
11/6/2012
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