The Big Dipper - cooking recipe

Ingredients

1 15 oz. can Hormel Chili No Beans
1 10 oz. can Ro-tel Tomatoes & Green Chilies
1 1/2 c. (8 oz) pasteurized processed cheese, cubed
1/2 c. sliced green onions (optional)
1/2 tsp. cayenne pepper

Preparation

Dice Ro-Tel tomatoes & green chilies.
Reserve 1 Tbsp (drained) for garnish.
Combine all ingredients in saucepan.
Heat just until cheese melts, stirring frequently.
Serve warm with assorted raw vegetable dippers and toasted French bread slices. Garnish dip with reserved tomatoes, red pepper and (optional) green onion if desired.
Makes 4 cups.