 CHEESE 'N' SALSA DIPIngredients: 1 lbs. pasteurized cheese cubed 1 16oz. jar Picante sauce or salsa 2 tbs. Cilantro (optional) Preparation: 1. Place the cubed brick of pasteurized cheese and the jar of picante sauce in a slow cooker, turn on high stirring occasionally until melted and blended. Stir in cilantro when melted. 2. Serve with tortilla chips. Note: You can substitute two 14.5 oz. cans of chopped tomatoes and 4 oz. can of chiles for the salsa, or add one 14.5 oz. can of whole tomatoes and 4 oz.can of chiles. Experiment  |
