Hot Chili Con Queso

• 1/2 cup chopped onion
• 1 Tbsp. butter or margarine
• 1 can (15 oz.) chili
• 3/4 lb. (12 oz.) Mexican VELVEETA, cut up

1. Cook and stir onion in butter in medium saucepan on medium-high heat until tender.
2. Reduce heat to low.
3. Add chili and process cheese spread; cook until process cheese spread is melted, stirring occasionally.
4. Serve hot with assorted cut-up vegetables or baked tortilla chips.

onion, butter, chili, velveeta

Taken from www.kraftrecipes.com/recipes/-17701.aspx (may not work)