February 2, 2012

Chili Cheese Dip

From Tara J.

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.

No comments:

Post a Comment