CHILI – CHEESE DIP
- 1 can Rotel tomatoes (pureed or chopped)
- 15 ounces Famous or 4 Star Chili (heated)
- 2 – LB. Velveeta cheese
Heat chili. Melt cheese with water in double broiler and add tomatoes and well drain chili, in concentrated form. Blend all ingredients. When heated well, serve in chafing dish, with large tortilla or corn chips.