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Ingredients
  • 8 ounce block Velveeta (sliced)
  • 2 jalapenos (finely chopped)
  • 14 ounce can diced tomatoes (drained)
  • 1 small yellow onion (diced)
  • 1 cup shredded Monterey jack cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Mexican blend cheese
  • 1 cup shredded cheddar cheese
  • 4 ounces whipped cream cheese
  • 1 Tablespoon garlic paste
  • 2½ teaspoons taco seasoning
  • ½ teaspoon salt
  • 10 ounces evaporated milk (5 ounces for thicker, 10 ounces for a thinner dip)
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