Mexican Cheese Dip - cooking recipe

Ingredients

1 lb. Velveeta cheese
1 can chili (without beans)
1 can Ro-Tel tomatoes

Preparation

Drain the juice from the tomatoes.
Put in heavy saucepan and mash with potato masher.
Chop the cheese in the tomatoes and cook over low heat, stirring constantly, to prevent scorching.
When cheese is melted, pour in the chili and heat thoroughly.
(The chili may be subbed with 1 pound pork sausage, browned and drained.)
The dip may be prepared in a crock-pot and left on low as being served.
Serve warm with chips.