Spicy White Cheese Dip

This made-from-scratch dip gets its kick from canned diced tomatoes and green chiles. To prevent the bottom of the cheese dip from burning, we recommend cooking on the LOW setting and holding on the WARM setting when serving.

Ingredients:

• 1 small onion, diced 
• 2 garlic cloves, minced
• 2 (10-ounce) cans diced tomatoes and green chiles 
• 3/4 cup milk 
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coarsely ground black pepper
• 2 pounds white American deli cheese slices, torn 
• Assorted tortilla and corn chips 

Directions:

1. Place first 7 ingredients in a 6-quart oval slow cooker. Cover and cook on LOW 3 hours, stirring gently every hour. Stir before serving. Serve with assorted tortilla and corn chips.
2. To Make Ahead and Freeze: Spoon into quart-size freezer containers, and freeze up to 1 month. Thaw overnight in the refrigerator. Microwave on HIGH, stirring every 60 seconds until thoroughly heated.

Southern Living
FEBRUARY 2006