Ingredients
- 1 pound pasteurized processed cheese, cubed
- 2 cups salsa
- 1 cup shredded Monterey Jack cheese
- 2 cans (4.5 oz. each) chopped green chilies
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- Tortilla chips
Directions
- In cast iron crock, add cubed cheese, salsa, shredded cheese, chilies, chili powder and garlic powder.
- Cover and cook on MEDIUM for 1 1/2 to 2 hours.
- Stir until cheese is melted and mixture is blended.
- Serve with tortilla chips.
Serves: 10
