Cheese Spread (the best)

• 1 lb (.5 kg). box Velveeta cheese
• 2 8 oz (224 grm). packages Philadelphia cream cheese
• 3 4 oz (112 grm). cans chopped green chilis (for all you spicy lovers, you can substitute one can of chilis with 1 small can of chopped jalapenos)
• Tostitos or other bite-sized tortilla chips

1. Let all cheeses come to room temperatur.e
2. Lay 3 ft. of wax paper on a flat surface (I recommed brand name wax paper, the cheap stuff tears and sticks to the cheese).
3. Place the Velveeta block so that it, and the wax paper are both lengthwise.
4. Place another 3 ft. of wax paper on top.
5. Using a rolling pin, smash the cheese, then roll it out evenly so it's about 1/4 in.
6. thick.
7. The cheeze will spread to each side of the wax paper, then you just make it longer and longer.
8. Try to get the ends straight accross, no need to be perfect, just close.
9. Spread the cream cheeses onto the Velveeta evenly.
10. Place green chilis evenly over first 2 layers.
11. At one end, fold about 3 inches of the cheese inward, and keep going to the other side.
12. Do not roll wax paper into the layers.
13. Refrigerate until chilled.
14. Cut widthwise into sections.
15. Serve with Tostitos bite sized tortilla chips.

velveeta cheese, cream cheese, green chilis, tostitos

Taken from online-cookbook.com/goto/cook/rpage/001468 (may not work)