Chili Con Queso

Velveeta cheese is melted in a crock pot along with cream of mushroom soup and diced green chilies. Stir in salsa, if you wish.

Ingredients:

• 2 pound block of Velvetta cheese
• 7 oz. can of diced green chilies
• 1/2 can of cream of mushroom soup
• Salsa (optional)
• Chips for dipping

Directions:

Cut the cheese into chunks. Place in a small crock pot with chilis and soup. Stir occasionally as the cheese melts and blends with the chilies and soup. If desired, stir in salsa to taste.

Number of Servings: 15-20

Notes from the Cook: This also makes a great spread for crackers when you refrigerate the leftover dip and it solidifies again. Place in a buttered round-bottom bowl to chill. When ready to unmold, dip momentarily in hot water, then unmold onto the center of a tray of crackers.