Chili Cheese Dip
2 pounds Velveeta cheese, cubed
4 cans (14 to 16 ounces each) chili without beans
2 cans (7 ounces) chopped green chilies
Mix all ingredients, then heat slowly in Dutch oven until melted. Stir again.
Serve warm with tortilla chips.
Yield: About 8 cups
Note: You can also use a crockpot and heat several hours on
low until cheese is melted and dip is hot.