Cheese Dip - cooking recipe

Ingredients

2 lb. Velveeta cheese
1 1/2 lb. medium Cheddar cheese
1 small can evaporated milk
1 small onion, chopped
4 small cans green chilies, chopped
1 (12 oz.) can tomatoes with juice, chopped
1 Tbsp. butter or oleo

Preparation

In a 3-quart saucepan, saute onion in butter until colorless. Add evaporated milk, chilies and tomatoes.
Chop all cheese into chunks, about 1-inch.
Add to saucepan and heat slowly (stir continuously so it doesn't burn).
When smooth and creamy, pour into Cool Whip bowls and freeze.
Microwave as you need them. Makes about 3 1/2 Cool Whip bowls.