- a hot mexican dip for tortilla chips
- Mrs. Tim Clausing
- 1 can Hormel chili, no beans
- 1 sm. block velveeta cheese (or 1/2 lg. block)
- 1 cup (225 ml) salsa (optional)
- 1 bag tortilla chips
- Cut up velveeta cheese into small chunks.
- Mix chili and cheese in microwave safe dish.
- (Mix in cup of salsa if desired)
- Microwave on high for 3 minutes, stirring regularly.
- Serve hot with tortilla chips.
- This is a football Sunday favorite