1 can Ro-tel diced tomatoes and green chilies
1 can cream of mushroom soup
2 lb. Velveeta cheese, diced
Mix Ro-tel with soup in large pan. Add cheese and cook over low heat until smooth and creamy, stirring constantly. Keep warm until ready to serve. If it gets too thick, stir in a couple of tablespoons of milk. Serve with tortilla chips. Refrigerate or freeze any leftover dip.
Submitted by Caleb Robbins (Age 11)
Son of Robbie & Angie Robbins
Great Grandson of Ruby & Roy Stewart