Jalapeno Cheese Dip
3 lbs. hot Mexican Velveeta
1/2 lb. American or Cheddar cheese, grated
1/2 lb. Swiss cheese, grated
2 cans Rotel tomatoes and green chiles
2 cans hot salsa of your choice
Sliced jalapenos, optional
1 pt. half-n-half
1/4 lb. butter
1 sm. mild onion
Melt Velveeta in crock pot on low heat. Add grated Swiss and American (or Cheddar) cheese. Add 1/2 cup half-n-half.
Dice onion; brown onion in butter. Add onion to cheese mixture. When cheese mixture is melted, add Rotel, salsa, and jalapenos (optional). Add half-n-half as needed to keep dip creamy.