1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
1 can (16 ounces) refried beans
1 can (4.5 ounces) chopped green chiles, undrained
2 pounds tortilla chips, if desired

1. Spray inside of 1 1/2- to 2 1/2-quart slow cooker with cooking spray. Mix cheese, beans and chiles in cooker.
2. Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until cheese is smooth.
3. Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.