South Of The Border Dip - cooking recipe

Ingredients

1/2 c. chopped onion
2 Tbsp. Parkay margarine
1 lb. Velveeta Mexican pasteurized process cheese spread with jalapeno pepper, cubed
1 (14 oz.) can tomatoes, chopped and drained

Preparation

In large skillet, saute onions in margarine.
Reduce heat to low.
Add remaining ingredients; stir slowly until process cheese spread is melted.
Serve hot with tortilla chips or vegetable dippers.