- 16 ounces Velveeta cheese, cubed
- 1 jar (16 ounces) picante sauce or salsa
- 1 to 2 tablespoons chopped cilantro, optional
Place cheese cubes and picante sauce in a slow cooker or crockpot. Cover and cook on HIGH, stirring occasionally, until the cheese cubes are melted and blended with the salsa, about 2 hours. Stir in cilantro when melted.
Serve hot, 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.