Multigrain sweet potato chips make excellent dippers for this classic Mexican cheese dip.
To make this a slow cooker dip, substitute the butter, flour, milk and cheeses for 16 ounces of prepared cheese product, cut into cubes. Place all ingredients in a slow cooker. Cover; cook on High heat setting 30 to 60 minutes or until cheese is melted.
For a spicy kick, mix in finely chopped jalapeño chiles.
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