INGREDIENTS

• 2 Tbsp of butter
• 1 Tsp garlic powder 
• 3/4 cups diced onion (approx. 1/2 onion)
• 1/2 cups diced tomato (approx. 1/2 tomato) 
• 2 Tbsp diced jalapeños canned
• 1 lbs Velveeta
• 2/3 cup sour cream

INSTRUCTIONS

1. Melt butter in saute pan
2. Add garlic powder and all veggies
3. Cook until soft on a low temperature (the longer and slower the better)
4. Cut Velveeta into cubes and put in a mini crock pot – add veggies.
5. Cook on low until Velveeta melts and then add sour cream – stir and keep at low to serve