Mexicana Dip
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Ingredients
-
2 lbamerican or velvetta cheese, cubed
-
1 can(s)(10 oz.) tomatoes with green chilies
How to Make Mexicana Dip
- Combine cheese and tomatoes in slow cook.
- Cover.
- Cook on LOW for 2 to 3 hours, stirring occasionally until cheese is melted. If mixture is too thick, add a little milk.
- Serve as a dip or pour over platter of favorite chips.