14oz. jar salsa(any salsa works, size 14-16 ounces)
8oz.fire-roasted green chiles
Instructions
Cube the velveeta and add to the slow cooker along with the other ingredients. Stir.
Cook for 2 hours on high or until hot and bubbly, occasionally stirring during the cooking time.
Serve with chips and enjoy!
Notes
Add any remaining dip to an airtight container and store it in the fridge for up to one week. To reheat, simply pour the dip into a medium saucepan over medium to medium-high heat, frequently stirring, so it doesn't stick or burn.
Add one pound of cooked and crumbled beef or sausage if desired.