Hot Cheese Dip - cooking recipe

Ingredients

1/2 lb. Monterey Jack cheese
1/2 lb. American pasteurized or Velveeta cheese
1 (14 oz.) can Hunt's whole tomatoes, chopped and drained
1 (3 oz.) can El Paso chopped green chilies, drained
1/3 jar La Victoria salsa jalapeno (Jimenez)

Preparation

Put all ingredients in top of double boiler or in a crock-pot on low heat (2 hours).
Heat, stirring occasionally, until all cheese is melted and bubbly hot.
Serve while hot with plain corn chips, raw cauliflower, etc.
Have plenty tea and soda to cool down the throat.