Ingredients:
10 ounces processed cheese, such as Velveeta
10 ounces canned diced tomatoes with green chilies, such as Rotel
1/3 cup finely chopped sweet onion
1 cup Monterey Jack cheese
1 1/2 cups whole milk

Directions:
Add all five ingredients to a slow cooker, and mix loosely to combine. Let it cook on low heat for 2-3 hours (If cooking for 3 hours, remove the lid halfway through and mix the dip, so it doesn’t burn). Then, transfer to a dish and serve.