Mexican Cheese Dip - cooking recipe

Ingredients

1 lb. Velveeta
2 cans Cheddar cheese soup
1 can Ro-Tel, diced
1 (4 oz.) can chopped olives
1 (4 oz.) can chopped pimiento
1 (3 oz.) can chopped green chilies
1 (4 oz.) can chopped mushrooms
1 small jar dried beef, chopped

Preparation

Melt cheese in soup in top of double boiler or crock-pot.
Add remaining ingredients.
Serve warm with tortilla chips.
Yields approximately 3 pints.