Con Queso-Cheese Dip - cooking recipe

Ingredients

2 lb. Velveeta cheese
1 lb. Mexican Velveeta
1 lb. Colby cheese
1 medium onion, chopped
1 large fresh tomato, chopped
1 can green chilies, chopped
crushed red pepper
chili powder
salsa (1/2 c.)
milk (to thin down)

Preparation

Heat a crock-pot on high and melt all the cheese.
Add onion, tomato and green chilies.
Add a few crushed red peppers, chili powder and salsa.
Use milk to thin down.
Turn crock-pot to low and watch so it doesn't get too thick.
This recipe is great for parties.
Makes about 2 1/2 quarts.