A friend asked me to bring cheese dip to a SuperBowl party this past weekend and I was instantly determined to find a recipe for queso that did not involve a processed cheese product - a.k.a. "Velveeta" or any of its variations. (As a side note, her husband said, "I hope she doesn't do anything weird to it." He knows me all too well!) After scouring recipes, I finally found something to work with and decided to wing it. I think it turned out really well and retains the creaminess without having ingredients I can't pronounce.
8 oz. cheddar cheese, shredded
8 oz. cream cheese
1 can diced tomatoes and green chilies with the juice
2 T. milk - possibly more
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. garlic salt
1. In a medium saucepan over low to medium heat, melt the cheeses and mix in the whole can of tomatoes. Keep stirring until the cheeses have all meted together. (Don't microwave as I find it gets rubbery.)
2. Add milk and spices and keep stirring. You can add more milk to thin it out if it is too thick.
3. Transfer to a small slow cooker for serving.