Chili Queso Dip

• 2 lbs Velveeta cheese
• 1 (10 ounce) can Rotel tomatoes & chilies (drained)
• 1 (10 ounce) can cream of celery soup
• 1 (12 ounce) can evaporated milk
• 1 (15 ounce) can chili without beans
• 8 ounces shredded mexican cheese
• 1 cup salsa

1. Cube the cheese.
2. Add all ingredients to slow cooker and cook on low until cheese is melted, stirring often.
3. Serve hot with corn or tortilla chips.

velveeta cheese, tomatoes, cream of celery soup, milk, beans, mexican cheese, salsa

Taken from www.food.com/recipe/chili-queso-dip-473588 (may not work)