Recipe courtesy of Jo Davison
1 tbs butter
1 tbs olive oil
1 medium yellow onion
6 cloves garlic, minced
1 (15 oz.) can of fire roasted diced tomatoes
1 pkg Velveeta Cheese, large box, diced
12 fresh green chili's, roasted and diced
Heat a small saucepan on med-low heat. Add the butter and olive oil and melt, add the onion and cook for 5 minutes. Add the garlic and cook for an additional minute. After dicing the chili sprinkle with garlic powder over the top.
In the Crockpot add the tomatoes and cheese, onion mixture and the green chili. Stir to combine the flavors. Set on low and cook until the mixture is melted. You need to stir the mixture a few times during the cooking process. When the mixture is melted, set on low and serve over tortilla chips.