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Velveeta Salsa Dip

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Ingredients:

  • 16 ounces Velveeta cheese, cubed
  • 1 jar (16 ounces) picante sauce or salsa
  • 1 to 2 tablespoons chopped cilantro, optional

Preparation:

Place cheese cubes and picante sauce in a slow cooker or crockpot. Cover and cook on HIGH, stirring occasionally, until melted and blended, about 2 hours. Stir in cilantro when melted.

Serve right from the slow cooker, with tortilla chips or corn chips.

Note: This recipe can be varied by adding chopped chile peppers, Ro-Tel tomatoes instead of the salsa, a few dashes of hot sauce, or other additions.
Makes about 1 quart of dip.

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