Hot Chile Cheese Dip 1 tablespoon oil 1/2 cup chopped onion 2 cans (4 ounces each) chopped mild green chile peppers 1 can (14.5 ounces) Mexican style stewed tomatoes 1 pound Velveeta cheese (American cheese), shredded or cubed Heat oil in a skillet; saute onion until tender. Add chile peppers & tomatoes; bring to a boil. Add cheese. Pour mixture into slow cooker & cook on LOW heat for 2 hours. Serve with tortilla chips.
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