Chili Con Queso

From Slow Cooker Bible

***Needs a crockpot***

1 pkg (16 oz) processed cheese spread (Velveeta), cut into cubes

1 can (10 oz) diced tomatoes with green chilies, undrained

1 cup onion, diced

2 tsp ground coriander

2 tsp ground cumin

3/4 tsp hot pepper sauce (I actually only put in a few drops - I'm a spice wimp)

Tortilla chips

Combine cheese spread, tomatoes with juices, onions, coriander and cumin in slow cooker. Stir until blended.

Cover; cook on low for 2-3 hours or until hot. You will have to keep mixing this to get the cheese and tomatoes blended. The recipe makes it sound like you can do this before cooking - no way. Only if you microwave it first, but, in my opinion, what's the point of that if you are cooking it!

You can garnish with green onions and hot pepper slices if you like. Serve with tortilla chips.

Check out my other Crock Pot Recipes!