Shelly's Recipe

*CHILI CHEESE DIP* - Easy

Category: Dips - Hot

2 lbs Velveeta cheese, cubed or 1 lb each Velvetta and shredded cheddar
4 (14 to 16 oz) cans chili without beans
2 (7 oz) cans 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 Variations: Brown 1 lb each sausage (chorizo) and hamburger along with 2 medium chopped onions; drain before adding.

Add 1 (16 oz) can tomatoes, chopped with 1-2 dashes Tabasco sauce or substitute tomatoes, chilies and Tabasco sauce with 1 large jar salsa.

Note: You can also use a crockpot and heat several hours on low until cheese is melted and dip is hot.