Slow Cooker Salsa Con Queso

Ingredients

• 1 pound pasteurized processed cheese, cubed
• 2 cups salsa
• 1 cup shredded Monterey Jack cheese
• 2 cans (4.5 oz. each) chopped green chilies
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• Tortilla chips

Directions

1. In cast iron crock, add cubed cheese, salsa, shredded cheese, chilies, chili powder and garlic powder.
2. Cover and cook on MEDIUM for 1 1/2 to 2 hours.
3. Stir until cheese is melted and mixture is blended.
4. Serve with tortilla chips.
   

Serves: 10