Easy Slow Cooker Nacho Cheese Dip with Olives Recipe

1 15oz can diced tomatoes with green chiles, undrained
1 8oz package pasteurized cheese product
2 cups Monterey Jack/Cheddar cheese mix, shredered
1 teaspoon ground cumin
1 2.5oz can slice olives

Pour tomatoes into a 2 quart slow cooker.
Place pasteurized cheese over tomatoes.
Place Monerey Jack/Cheddar mix over pasteurized cheese.
Place cumin over top.
Cover and cook on slow for 3 hours.
Mix in olives in and serve.

Items used in this Video:
2 Quart Slow Cooker: https://amzn.to/2YKmMEp

Items I used in My Kitchen:
Knife Set: https://amzn.to/3kOoehw
Glass Bowl Set: https://amzn.to/39GWrZZ
Pyrex Glass Measuring Cups: https://amzn.to/3APAV0T
Bamboo Utensil Set: https://amzn.to/2XVIJQ1
Measuring Cup Set: https://amzn.to/3of10TS

Baking Items in My Kitchen:
Kitchen Aid Stand Mixer: https://amzn.to/3kKo4HD
Flex Edge Mixing Blade: https://amzn.to/3ugw0Ue
Baking Storage Containers: https://amzn.to/2XXKM6V
Brown Sugar Savers: https://amzn.to/3ueG93W
Sifter: https://amzn.to/3ofO2Fg