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Prep Time: 8 Minutes Cook Time: 180 Minutes |
Ready In: 188 Minutes Servings: 1 |
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To prevent the bottom of the cheese dip from burning, we recommend cooking on the LOW setting and holding on the WARM setting when serving. Ingredients:
1 small onion, diced |
2 garlic cloves, minced |
2 (10-ounce) cans diced tomatoes and green chiles |
3/4 cup milk |
1/2 teaspoon ground cumin |
1/2 teaspoon coarsely ground black pepper |
2 pounds white american deli cheese slices, torn |
assorted tortilla and corn chips |
Directions:
1. Place first 7 ingredients in a 6-quart oval slow cooker. Cover and cook on LOW 3 hours, stirring gently every hour. Stir before serving. Serve with assorted tortilla and corn chips.
2. To Make Ahead and Freeze: Spoon into quart-size freezer containers, and freeze up to 1 month. Thaw overnight in the refrigerator. Microwave on HIGH, stirring every 60 seconds until thoroughly heated.
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