Green chiles, black olives, and cheese make up the best dip for totilla chips. It’s the classic cheese dip everyone loves.

Prep: 10 minutes
Cook: Low to 3 1/2 hours*
Makes: 3 cups dip
Slow Cooker: 1 1/2 quart

Ingredients

• 1 10-ounce can diced tomatoes and green chiles, undrained.
• 1 8-ounce package process cheese spread, cut into cubes
• 1 cup shredded Monterey Jack cheese (4 ounces)
• 1 cup shredded cheddar cheese (4 ounces)
• 1 teaspoon ground cumin
• 1 2 1/4-ounce can sliced pitted ripe olives, drained
• Vegetable dippers or tortilla corn chips

How to make the Nacho Cheese Dip

1. Place the undrained tomatoes in a 1 1/2 quart slow cooker; top with the cheese spread, Monterrey Jack Cheese, cheddar cheese, and cumin.
2. Cover and cook for 3 to 3 1/2 hours* until cheese is melted and mixture is heated through. (Mixture may look slightly curdled.) Stir to combine.
3. To serve, sir in the olives. Serve with vegetable dippers. Keep warm on low for 1 to 2 hours.

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