Chili Con Queso Dip - cooking recipe

Ingredients

1 1y oz. can Rotel tomatoes, drained
1 bunch green onions, chopped
1 7 oz. can chopped green chilies
4 tbsp (1/2 stick) margarine
2 lbs. VElveeta cheese, cubed
1 can evaporated milk (as needed)

Preparation

Chop tomatoes, saute with green onions and chilies. Add margarine, cheese and milk to get to desired thickness (dip thickens as it cools). Stir often as cheese melts. Serve warm with vegatables or chips.