1 (16 oz.) loaf velveeta cheese, cut in chunks
1-2 (15 oz each) cans chili
1-2 (10 oz each) cans Ro*tel (tomatoes and chilies)
1. Mix all together in a saucepan and heat until warm throughout and cheese is melted. (If you want the dip a little soupier add 2 cans of chili and rotel; if you want it thicker add only 1 of each) You can warm in a crock pot if desired.
2. Serve with tortilla chips, etc.