Chili Dip - cooking recipe

Ingredients

2 (15 oz.) cans chili without beans
1 (14 1/2 oz.) can tamales, mashed
1 lb. process cheese spread, cut into 1-inch cubes
1 Tbsp. Worcestershire sauce
1/4 tsp. hot sauce

Preparation

Combine all ingredients
in
top of double boiler.
Cook over low heat,
stirring frequently, until cheese melts.
Serve warm with taco chips.
Yield:
About 1 1/2 quarts dip.