Grits Dip

• 1 cup Regualr Grits
• 4 cups Water
• 1 teaspoon Salt
• 1 pound Velveeta Mexican Cheese
• 1 stick Butter
• 1 can (10 Oz. Can) Original Rotel Tomatoes, Drained

1. Simmer grits in salted water for 20 minutes.
2. While grits are cooking, melt cheese and butter over low heat, stirring constantly.
3. Add tomatoes and stir.
4. Add cooked grits.
5. Keep warm in a small crock pot or fondue pot.
6. Serve with corn chips.

grits, water, salt, cheese, butter, tomatoes

Taken from tastykitchen.com/recipes/appetizers-and-snacks/grits-dip/ (may not work)