Learn more with dummies

Enter your email to join our mailing list for FREE content right to your inbox. Easy!

By Tom Lacalamita, Glenna Vance

This cheesy nacho cheese sauce can have as much zip as you want. Spoon some of the nacho cheese sauce over tortilla chips on a plate, and then top it with sliced scallions, sliced black olives, or pickled jalapeño slices.

Preparation time: 15 minutes

Cooking time: 3 to 4 hours on Low

Yield: 24 servings

1 package (2 pounds) Velveeta Pasteurized Prepared Cheese Product

4 cups salsa

2 cups (8 ounces) shredded sharp cheddar cheese

2 cans (6 ounces each) chopped green chiles

  1. Cut the Velveeta into 1-inch cubes.

  2. Prepare the salsa according to your recipe if you’re using homemade.

    You can also use your favorite store brand salsa.

  3. Lightly spray a 4- or 6-quart slow cooker with vegetable oil cooking spray.

  4. Combine all the ingredients in the slow cooker.

  5. Cover and cook on low.

  6. Stir after 1 1/2 hours.

  7. Cover and continue cooking for another 1 1/2 to 2 1/2 hours.

  8. Stir again before serving.

Per serving: Calories 182 (From fat 113); Fat 13g (Saturated 8g); Cholesterol 41 mg; Sodium 696mg; Carbohydrate 5g (Dietary fiber 0g); Protein 11g.