Mexican Cheese Dip - cooking recipe

Ingredients

2 lb. Velveeta cheese
2 (15 oz.) cans chili (no beans, Hormel)
2 to 3 bunches green onions
1 can Ro-Tel tomatoes and green chilies
1 jalapeno pepper

Preparation

Melt cheese; chop other ingredients and mix in.
If less hot dip is wanted, wash seeds out of jalapeno pepper.
Cook in crock-pot on low.