- 1 lb pasteurized process cheese spread
- 1 (1-lb) can of chili without beans
- 4 green onions, chopped
- 1 (4oz) can of chopped green chili peppers
- Mix all of the ingredients in a CrockPot® or other slow-cooking pot.
- Cover and cook on low for 2 to 3 hours.
- Serve hot from the pot.
- Use as a dip for corn ships or as a sauce over Mexican food.
Makes about 4 cups.
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