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Chile Con Queso Dip like Carlos O'Kelly's®

Recipe By: Davis Sickmon & Wanda Wilson (an ex-employee of Carlos O'Kelly's®)
Submitted By: Heather Sickmon
Yield: 3 1/2 cups of dip
Prep. Time: 1:00

2 Tbls. real butter - sliced
1 lb. box Velveeta® process cheese food - sliced
8 oz. container sour cream
10 oz. can Ro*Tel® tomatoes and chilies
1 1/2 tsp. garlic powder
1/2 tsp. kosher salt

-Combine all ingredients in a crock pot or non-stick 2-quart saucepan. Warm over low heat, stirring often, until melted and smooth. Dip will thicken greatly when cooled.

Notes: Serve with your favorite chips or dipping veggies. If you prefer a hotter, spicier dip, use Hot Ro*Tel® or add a few dashes of Tabasco® sauce.