Seafood Queso Dip

• One 8 ounce can Evaporated Milk
• 2 cups Freshly Shredded Monterey Jack Cheese
• 1 cup Freshly Shredded Sharp Cheddar Cheese
• One 10 ounce can Diced Tomatoes and Green Chiles, drained
• 1/2 teaspoon Ground Cumin
• One 8 ounce pkg Louis Kemp Crab Delights Flake Style, coarsely chopped
• Chopped Cilantro
• Tortilla Chips
• Optional: Sour Cream, Guacamole, Pico De Gallo

1. In a medium saucepan, heat the evaporated milk over medium-high heat until simmering.
2. Throw in the cheese and whisk until melted. Stir in the tomatoes, cumin and Crab Delights and stir until heated through.
3. Transfer to a small slow-cooker, fondue pot or keep warm on a hot plate.
4. Top with sour cream, guacamole and Pico de Gallo, cilantro and serve with tortilla chips.

milk, cheese, cheddar cheese, tomatoes, ground cumin, flake style, cilantro, tortilla chips, sour cream

Taken from www.epicurious.com/recipes/food/views/seafood-queso-dip (may not work)