Mexican Dip
- 1 lb. (16 oz.) VELVEETA, cut up
- 1 can (15 oz.) chili without beans
- 1/4 cup chopped jalapeno peppers
- 4 to 5 drops hot pepper sauce
- Mix VELVEETA, chili, jalapeno peppers and hot pepper sauce together and heat in a saucepan over medium heat until VELVEETA is melted.
- Serve warm with your favorite tortilla chips.
- Makes about 3 cups.
velveeta, beans, jalapeno peppers, pepper sauce
Taken from www.kraftrecipes.com/recipes/-20485.aspx (may not work)