Slow Cooker Cheesy Bean Dip

My husband frequently has to bring an appetizer to his workplace for team potlucks and such. This is a fail-proof, party pleaser that is particularly great if you are low on time or don't have the ability to "baby" a dish before it it served. Plus, it feeds a crowd on a budget which is also nice.

**I have also substituted chili con carne rather than the refried beans to achieve a chunkier/heartier dip.

1	package (16 ounces) Velveeta (or equivalent product) with Mexican seasoning/jalapenos
1	can (16 ounces) refried beans
1	can (4.5 ounces) chopped green chiles, undrained
	tortilla chips or other items to dip (as desired)

1. Spray inside of 1 1/2- to 2 1/2-quart slow cooker with cooking spray. Mix the cubed cheese, beans and chiles in cooker.
2. Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until cheese is smooth.
3. Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with tortilla chips.

Dip will hold on Low heat setting up to 2 hours; stir occasionally.