Years ago I was stationed at Fort Meade outside of Laurel Maryland. We would go to Tippy's nearly 3 times a week (shift work) and always got the Queso dip. Finally, someone reported they had the recipe from an employee there. This recipe makes a lot (the spice mixture is made once and makes a lot ... use it in later times). I have made this many times and it seems to me to taste just like the 10 years I was in Maryland.

TIPPY'S CHILI CON QUESO

SPICE:
1/4 cup red pepper
1/4 cup cumin
1/8 cup black pepper
1/8 cup garlic powder

CHEESE:
2 lbs Velveeta
1/2 lb sharp cheddar
1/2 lb monterey jack
1/4 cup water

VEGETABLES:
4 oz can green chopped chiles
10 oz can tomatoes and jalapenos
1 sm onion diced

Combine spices; set aside 3-5 tbsp. and package remainder for another use.

Melt cheeses in crock pot (or double boiler).

Cook vegetables for 10 minutess on stove. Add to cheese mixture along with 3-5 tblsp of spice mixture.

To thin - add water
To thicken - add milk

Spice to taste ... Queso gets stronger as cooked longer (or if refrigerated and reheated).