Step 1: Place cream cheese in a single layer in the bottom of slow cooker. Pour both cans of chili in an even layer over the cream cheese. Then evenly distribute the canned tomatoes over the chili layer. Then evenly layer the Jack cheese on top of the tomato layer. Sprinkle the chili powder on top.
Step 2: Place lid on slow cooker, and cook on Low heat for 1 hour or until cheese is melted and gooey (I usually cook it for 1 hour and 15 minutes).
Step 3: Just before serving, use a wooden spoon to stir the dip several times until well blended. Serve the dip with tortilla chips, for dipping.
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