Tex-Mex Cheese Dip

1 1/2 lbs. lean ground beef or ground raw chicken or raw turkey
1 cup chopped onion
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. ground coriander
1 12-oz. jar chunky salsa
1 16-oz. pkg. cheese spread with jalapeño peppers, shredded

1. In a skillet cook beef, chicken, or turkey, onion, and garlic till meat is brown. Drain off fat.

2. Transfer meat mixture to a 3 1/2- or 4-quart crockery cooker. Stir in cumin, coriander, and salsa. Cover; cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours till heated through.

3. Stir in cheese. Cover; cook on high-heat setting for 5 to 10 minutes or till cheese melts. Serve with chips. The dip may be kept warm in crockery cooker up to 2 hours on low-heat setting.

Makes about 6 cups.

Per 1/4 cup dip without chips: 133 calories, 10 g protein, 2 g carbohydrate, 10 g total fat (1 g saturated), 36 mg cholesterol, 341 mg sodium. 125 mg potassium.

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