South Of The Border Dip - cooking recipe

Ingredients

1 lb. Velveeta cheese, cut in chunks
1 small onion, minced
1 small can diced Ortega chiles
1 can chili (without beans)
dash of garlic powder

Preparation

Combine all.
Bake at 350\u00b0 for 1 hour.\tServe warm with chips. (Can put in fondue or crock-pot.)