ALBUQUERQUE CHEESE DIP

1 pound velveeta cheese
5 slices of bacon, crumbled
1/2 cup (125 ml) finely chopped onion
1/2 cup (125 ml) milk
1/4 cup (60 ml) chopped tomato
tabasco to taste

Cook bacon. Crumble.

Cook onion in bacon drippings until tender.

On low heat, add milk to pan, then add sliced cheese to pan and melt.

Just before serving add tomatoes and tabasco. Serve with French bread or tortillas.

Servings: 10
Source: Connie L.