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1 Tbsp. canola oil
1 small onion, diced
2 cloves garlic, minced
1 medium jalapeno (veins left in), seeded and finely diced
1 large tomato, seeded and diced
1 (4 oz.) can green chilies, drained
3 c. Tex-Mex cheese blend, grated
1 (8 oz.) block cream cheese, sliced in half lengthwise and cubed
1/2 c. 2% milk (plus more as needed)
tortilla chips

Saute the onion, jalapeno and garlic with canola oil in a medium
skillet over medium heat until the onion is translucent, about 4 to 5
minutes. Salt to taste. Add the tomato; cook for 2 to 3 minutes.
Spray a medium bowl of a slow cooker with cooking spray. Add the
vegetables; top with the green chilies, Tex-Mex cheese, cream cheese
and 1/2 cup milk. Stir to combine. Cook on low for 1 hour; stir to
combine. Continue to cook for 30 minutes more, or until cheese is
melted. Add more milk, by the tablespoon, if the dip becomes too
thick. Serve with tortilla chips.

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