Ingredients:

  • 16 oz processed cheese, cubed
  • 12 oz evaporated milk
  • 10 oz diced tomatoes and green chilies
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cumin
  • 1 lb lean ground beef (optional)
  • 1 tbsp olive oil (optional)

Instructions:

  1. Heat olive oil in a skillet over medium high heat if you're using beef.
  2. Brown the beef until mahogany colored and crumbly, then drain excess grease thoroughly. Note: Leaving the grease makes the dip oily
  3. Combine cubed processed cheese, evaporated milk, diced tomatoes and green chilies in the slow cooker.
  4. Stir in the garlic powder, onion powder, and cumin until just combined.
  5. Cook on LOW in the slow cooker for 2 hours, stirring occasionally.
  6. If using the stovetop, combine all ingredients in a saucepan over medium low heat.
  7. Whisk constantly until the cheese has completely melted into a seamless, glossy liquid.
  8. Remove from heat immediately once smooth to prevent overcooking.
  9. Fold in the browned beef if you're making the meaty version.
  10. Pour into a serving bowl and serve immediately.