Chili Con Queso Dip
- 1 can Ro-Tel diced tomatoes with juice
- 1 lb. Velveeta cheese
- 1 small, chopped onion
- 2 jalapenos, if desired
- Cook tomatoes, onion and peppers until most of liquid is gone. Add finely cut cheese.
- Melt over low heat, stirring and observing as this burns easily.
- Place dip in chafing dish to keep warm.