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.


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