DON PABLO QUESO DIP

1 cup onions, chopped
3 teaspoons butter
2 cans (10 ounce each) Rotel tomatoes & chilies
1 (14 ounce) can stewed tomatoes, chopped
2 lbs Velveeta cheese, cubed
1 lb sharp cheddar cheese, cubed

Saute onion in butter.

Add all the tomatoes and cook until thick.

Add cheeses and cook over low heat until thick and smooth, stirring often.

Refrigerate overnight. Heat to eat.

Servings: 6-8