Hot Seafood Mexican Dip

• 2 lbs Velveeta cheese
• 2 (6 ounce) cans small shrimp, drained
• 2 (6 ounce) cans crabmeat, drained and flaked
• 34 cup tomato sauce
• 14 cup dry sherry

1. Melt cheese carefully in double boiler over very low heat.
2. Add peppers to taste, tomato sauce, and sherry.
3. Add seafood.
4. Serve hot with tortilla chips.

velveeta cheese, shrimp, crabmeat, tomato sauce, sherry

Taken from www.food.com/recipe/hot-seafood-mexican-dip-4381 (may not work)