Dips are one of the most versatile snack items. They can be eaten with chips of all kinds or layered over other food items to add more flavor. Because dips, including Mexican cheese dips, are incredibly easy to make and to customize, it is no surprise that delicious dips are party favorites.
Mexican cheese dips can be made as mild or spicy and as simple or hearty as you like. This type of dip has no hard and fast rules, other than it should be enjoyed.
Instructions
1. Cut 1 lb. Velveeta into 1/2-inch cubes, then place them in a microwave-safe bowl or slow cooker. If you are using a , turn it on "low" to start melting the cheese.
2. Sprinkle 1/2 lb. shredded Monterey Jack cheese over the Velveeta. If you are using a 1000-watt microwave, melt the cheese for 1 minute; if your microwave is lower wattage, melt the cheese for 1 1/2 minutes.
3. Stir the melted cheeses until blended.
4. Drain some (not all) of the liquid from a small jar of picante sauce or 1 can of diced tomatoes with green chilies.
5. Stir the tomatoes and green chilies or picante sauce into the cheese, blending well. Put the dish back into the microwave, and warm 2 minutes at a time until the dip has reached the desired temperature and consistency. The mixture will take longer to melt in a slow cooker, but it will also stay warm longer. Serve with tortilla chips.
Tags: slow cooker, cheese dips, green chilies, melt cheese, Mexican cheese, , picante sauce
