Ingredients
2 1/2
lb white American cheese, cut into cubes
2 1/2
cups milk
4
cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
1
cup chopped onion (1 large)
2
cloves garlic, finely chopped
1
jalapeño chile, seeded, chopped
1
teaspoon ground cumin
1/2
cup chopped fresh cilantro
Tortilla chips, if desired
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, stir together cheese, milk, green chiles, onion, garlic, jalapeño and cumin.
Cover; cook on Low heat setting 2 hours or until cheese is melted. Stir until smooth. Stir in cilantro. Serve dip warm with tortilla chips.
