Chile Con Queso

• 1/4 cup butter or margarine
• 1 small onion, finely chopped
• 1 (4-oz.) jar diced pimiento, undrained
• 2 (4-oz.) cans roasted diced green chiles
• 1 cup cottage cheese
• 2 (16-oz.) loaves pasteurized prepared cheese product, cubed
• 1 (5-oz.) can evaporated milk
• Assorted tortilla and corn chips
• Toppings: grape tomato halves, pickled jalapeno slices

1. Melt butter in a large skillet over medium heat; add onion, and saute until tender. Stir in diced pimiento and roasted green chiles, and saute 1 minute. Set aside.
2. Process 1 cup cottage cheese in blender until creamy.
3. Place onion mixture, cottage cheese, and cubed cheese in a 4-qt. slow cooker; stir in evaporated milk. Cover and cook on LOW 1 hour and 20 minutes, stirring gently every 20 minutes. Stir before serving. Serve with assorted tortilla and corn chips and desired toppings.

butter, onion, pimiento, green chiles, cottage cheese, cheese, milk, tortilla, tomato halves

Taken from www.myrecipes.com/recipe/chile-con-queso (may not work)