INGREDIENTS:
16 ounces Velveeta cheese, cubed
1 jar (16 ounces) picante sauce or salsa
1 to 2 tablespoons chopped cilantro, optional

PREPARATION:
Place cheese cubes and picante sauce in a slow cooker or crockpot. Cover and cook on HIGH, stirring occasionally, until melted and blended, about 2 hours. Stir in cilantro when melted.
Serve right from the slow cooker, with tortilla chips or corn chips.

Note: This recipe can be varied by adding chopped chile peppers, Ro-Tel tomatoes instead of the salsa, a few dashes of hot sauce, or other additions.
Makes about 1 quart of dip.