- 2 pounds Velveeta cheese, cut up
- 8 ounces cream cheese, cut up
- 1 can (4 ounces) chopped mild green chile peppers
- 1 envelope taco seasoning mix, regular or smoky chipotle
- 16 ounces chunky salsa
Combine all ingredients in slow cooker. Cover and cook on LOW, stirring occasionally, until cheese is melted and mixture is hot. Keep warm in the slow cooker or chafing dish while serving, and stir the dip occasionally to keep it blended.