Chile Con Queso Dip - cooking recipe

Ingredients

1 lb. Velveeta cheese
1 (16 oz.) can tomatoes, drained and chopped
2 (4 oz.) cans chopped chilies, drained and mashed
2 onions, minced
2 cloves garlic, minced
2 Tbsp. Worcestershire sauce

Preparation

Melt cheese in top of double boiler over hot water.
Add remaining ingredients and cook 30 or 40 minutes, stirring occasionally. Serve hot with taco chips. Freezes well.