Chili-Cheese Dip - cooking recipe

Ingredients

2 (15 oz.) cans hot chili without beans
1 (10 oz.) can diced tomatoes with chilies, undrained
1 (16 oz.) loaf process cheese spread, cubed

Preparation

Combine all ingredients in a saucepan; cook over medium heat until cheese melts, stirring often.
To serve, transfer dip to a chafing dish.
Serve warm with tortilla chips.
Yield:
5 3/4 cups.