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  • 1 onion, small yellow, diced
  • 2 tablespoons olive oil, or vegetable
  • 1 small can diced tomatoes with chilies, such as Rotel
  • 1 small can diced green chilies
  • 1 tablespoon cumin, ground
  • 1 tablespoon coriander, ground
  • 1 pound melting cheese, such as Velveeta, cubed
  • 1/4 cup provolone, shredded


Serves: 10 to 12 servings


In a skillet over medium heat, sweat the onions in the oil until softened.

Add onions to the crock of a slow cooker along with the diced tomatoes with chilies, diced green chiles, cumin, coriander, melting cheese and provolone. Cook on high for 1 hour.

Stir and serve with lime wedges alongside and tortilla chips for dipping.