02
December
2011
|
05:30 PM
America/New_York

Spicy Chile Cheese Dip

  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 2 cans (4 ounces each) chopped mild green chile peppers
  • 1 can (14.5 ounces) Mexican-style stewed tomatoes
  • 1 pound Velveeta cheese (American cheese), shredded or cubed

Heat oil in a skillet; saute onion until tender. Add chile peppers and tomatoes; bring to a boil. Add cheese. Pour mixture into slow cooker and cook on LOW heat for two hours.

Serve with tortilla chips.

Select pages where this recipe appears: Miscellaneous