Mexican Cheese Dip

written by CrockPot Cooking | December 28, 2013

Ingredients

1/2 pound Velveeta
1 teaspoon taco seasoning(optional)
1/2 can ro-tel tomatoes with chilies

Directions

Cube cheese and place in Crock Pot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes. Serve with tortilla chips or corn chips.