In 3 1/2 to 4-quart slow cooker, mix all ingredients except shredded cheese blend and tortilla chips.
Cover; cook on low heat setting 3-4 hours, stirring after 2 hours, until cheese is melted.
Scrape down side of slow cooker with rubber spatula to help prevent edge of dip from scorching. Sprinkle with shredded cheese blend. Serve with tortilla chips. You can keep dip on low heat setting up to 2 hours.