Recipe from the family tree.

MEXICAN CHEESE DIP

1 lb Velveeta block, cut into squares*
milk
1 (10 3/4 oz) can condensed cream of mushroom soup*
Ortega roasted green chili peppers, chopped**

Put cheese in pan with a little milk (enough milk to cover bottom generously). Melt cheese.

Add cream of mushroom soup and chopped green chili peppers. Just warm and serve.

*If using a small (1 lb) block of cheese, 1 can of soup. If using a 2 lb block of cheese, use 2 cans of soup.

**Better if you use fresh green chili and blacken on stove and clean, if you know how or have the time, if not ortega is good.

A party hit. When rewarming just add a little milk either to pan or mxture in microwave and stir. Enjoy.