Queso Dip

From The Girl Who Ate Everything.

16 oz. Velveeta cheese
1 15-oz. can Hormel no-bean chili
1 C. half & half (or amount needed to reach desired consistency)
1/2 tsp. ground cayenne pepper
2 tsp. paprika
3 tsp. chili powder
2 tsp. cumin
1 Tbsp. lime juice
Tortilla chips, for serving

Cut Velveeta cheese into cubes. Add cheese and chili to a microwave-safe bowl. Heat mixture in the microwave in 30-second increments. Stir mixture after each 30-second interval and continue heat/stir process until cheese is mostly melted. Add cheese/chili mixture and remaining ingredients to a small (1.5-2 quart) slow cooker. Cover and keep on low/warm setting until ready to serve. Serve with tortilla chips.

Notes: Add half & half to reach desired consistency. As mixture sits, more half & half may need to be added to thin dip. The Velveeta and chili are very salty by themselves and chili powder also has a lot of sodium. I want to experiment with the spices to find a combination that does not taste as salty.