This cheese dip recipe is a variation of this slow-cooker version that ran in the February 2006 issue of SL. I like the original a lot, but when I'm in a hurry I make this variation. It's great with homemade tortilla chips.
1 lb. white American cheese (Buy this at the deli counter; I ask for it to be sliced without plastic separating the slices.)
1 can lime-and-cilantro Rotel tomatoes
1/2 to 3/4 cup cream or milk
1/2 tsp. black pepper
1 tsp. ground cumin
1. Tear cheese into pieces and place in a small saucepan. Add in tomatoes and green chiles and cream. Stir in pepper and cumin. Cook, stirring occasionally, over medium-low heat until cheese is melted and mixture is blended. Serve warm with tortilla chips.