2 tablespoons real butter, sliced
1 lb. box Velveeta cheese, cut into chunk
8 oz. container sour cream
10 oz. can tomatoes and chilies, do not drain
1 1/2 tsp. garlic powder
1/2 tsp. kosher salt
Step 1: Combine butter, Velveeta cheese chunks, sour cream, tomatoes and green chilies, garlic powder and kosher salt in a crock pot or non-stick 2-quart saucepan.
Step 2: Warm over low heat, stirring often, until the cheese is melted and smooth.
Step 3: Dip will thicken when cooled.
Step 4: Serve the dip with your favorite chips, cracker or dipping veggies.
This recipe makes about 3 ½ cups of dip.
If you prefer a hotter, spicier dip, use hot tomatoes and green chilies or add a few dashes of Tabasco sauce.
Make sure you warm over low heat or it will burn.