Hot Chile Dip - cooking recipe

Ingredients

1 lb. Velveeta Mexican cheese, cubed
2 cans Hormel chili without beans
1 small can green chilies, drained, or 1/2 chopped fresh hot pepper
1 small to medium-size onion, chopped

Preparation

Put all ingredients in a 2-quart casserole dish.
Bake at 350\u00b0 for 45 minutes or microwave on High, covered, for 8 to 10 minutes, stirring once or twice during cooking time or until cheese is melted and blended.
Serve with tortilla chips.
Makes 4 cups. Stores well in refrigerator.
Reheat in microwave.