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Mexican Cheese Dip
SUBMITTED BY: Georgia
PHOTO BY: Georgia
Category: Dips and Fondue
INGREDIENTS
16 ounces Velveeta cheese, cut in cubes
1 teaspoon Taco seasoning
1 can (10 ounces) Ro-Tel Tomatoes with chiles
DIRECTIONS
Cube cheese and place in slow cooker. Cover and heat for about 1 hour, until melted, stirring occasionally.
Stir in tomatoes and seasoning. Cover and continue heating 30 to 45 minutes.
Serve hot from the crockpot with tortilla chips or corn chips.
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