This is my favorite dip. I think enough said :)
-1/2 block of pasteurized cheese - Mild Mexican Velveeta(8 oz)
-1/2 block of the original pasteurized cheese (I used Kraft Chedder Cheese)8 Oz
-8 oz of chunky no bean chili (Mild)
How to Prepare:
-Using a crock pot, start warming on low.
-Cut the cheese blocks into pieces to make it melt faster.