INGREDIENTS

•   2 pounds of Velveeta cheese, cubed

•   1 stick of butter, cut into tablespoon squares

•   1 (16 ounce) jar picante sauce (such as Pace)

•    garlic salt

DIRECTIONS

Layer 1 cup of salsa, 1/2 the Velveeta and 3 squares of butter in crockpot. Repeat. Top with remaining salsa and butter. Add garlic salt to taste. Heat on low for about one hour. Stir occasionally.

The Queso Dip is served best with tortilla chips.