Chile Con Queso (Recipe)

Serve this zippy dip with tortilla chips or use a sauce to drizzle over omelets, tomato slices on toast points, open-face hamburgers, enchaladas, burritos, grilled chicken breasts, steamed broccoli, or other vegetables.

Ingredients

1 (16 ounce) package mild Mexican pasteurized-process cheese spread with jalapeño pepper, such as Velveeta

1 1/2 cups jarred thick and chunky salsa

Tortilla chips, for serving

Steps

1.  Cut the cheese into cubes.  Place in a 3 1/2 quart electric slow cooker.  Mix in the salsa.

2.  Cover and cook on the low heat setting 1 1/2 hours, stirring once or twice, until the cheese is melted and smooth.

3.  Remove the lid, increase the heat to the high setting, and cook 1 to 1 1/4 hours longer, or until the mixture is hot throughout.  Serve with tortilla chips for dipping.