- 2 1/2 cups whole milk
- 2 pounds Velveeta Cheese
- 8 ounces shredded sharp cheddar cheese
- 1/4 cup Green Chili Sauce, recipe above
- 2 tablespoons Crystal hot sauce, or your favorite
In a slow-cooker* or Dutch oven heat the milk until it begins to bubble and whisk in the Velveeta cheese. Once the Velveeta is incorporated, add the cheddar, Green Chili Sauce and hot sauce and whisk well. Taste and add more of the chili sauce to taste if desired. Keep the cheese sauce warm for serving.
*Note: A slow cooker is recommended because the cheese will remain warm without scorching or sticking to the bottom of the pan. If using a Dutch oven, be sure to stir often and keep warm over a low heat.
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