Chicken Fajita Dip

I'm a huge fan of queso. HUGE. There are nights when I eat it for dinner. With chips of course. After I've had a salad for lunch. (ha!) So when I saw this doctored up version of queso, I knew I had to try it. I made it for a party and it was a big hit - the little crock pot was dipped clean by the end of the night. This is hardly any more complicated than making "regular" queso and while I still have a place in my heart for that, the chicken and peppers really take it up a notch catapulting this dip into the taste stratosphere. Get some tortilla chips and let's get dippin'!

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Chicken Fajita Dip

3 Tbsp. butter
16 oz. processed American cheese (such as Velveeta)
1 - 10 oz. can diced tomatoes and chiles (such as Rotel)
1 tsp. olive oil
1/4 cup chopped onion
1/2 cup chopped red, orange or green pepper
1 cup chopped cooked chicken

In a small skillet over medium high heat, saute the onion and pepper in olive oil until soft. Set aside. In a medium saucepan, over medium low heat, melt the butter. Cube up the cheese and add it to the saucepan. Cook and stir until cheese is melted. Add tomatoes, peppers, onions and chicken and stir well until combined. Serve with tortilla chips.