Chile con Queso

Ingredients

• 0.3 cup butter 
• 32 oz cheese cubed prepared
• 8 oz chilis diced green canned
• 15 servings tortilla chips assorted
• 1 cup curd cottage cheese 
• 5 oz evaporated milk canned
• 1 halves grape tomatoes 
• 1 small onion finely chopped
• 4 oz pimientos diced undrained

Equipment

• frying pan
• blender
• slow cooker

Directions

1. Melt butter in a large skillet over medium heat; add onion, and saut until tender. Stir in diced pimiento and roasted green chiles, and saut 1 minute. Set aside.
2. Process 1 cup cottage cheese in blender until creamy.
3. Place onion mixture, cottage cheese, and cubed cheese in a 4-qt. slow cooker; stir in evaporated milk. Cover and cook on LOW 1 hour and 20 minutes, stirring gently every 20 minutes. Stir before serving.
4. Serve with assorted tortilla and corn chips and desired toppings.