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Hot and Spicy Chile Cheese Dip


A flavorful crockpot hot cheese dip with green chiles, Mexican stewed tomatoes, cheese, and onion.


  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 2 cans (4 ounces each) chopped mild green chile peppers
  • 1 can (14.5 ounces) Mexican style stewed tomatoes
  • 1 pound Velveeta cheese (American cheese), shredded or cubed


Heat oil in a skillet; sauté onion until tender. Add chile peppers and tomatoes; bring to a boil. Add cheese. Pour mixture into slow cooker and cook on LOW heat for 2 hours.
Serve with tortilla chips.

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