Hot Enchilada Dip

Sastojci

3 ½ Tbsp HOMEMADE GOURMET CHICKEN ENCHILADA SOUP SEASONING

1 10-ounce can Rotel tomatos

22 ounces Velveeta cheese, cubed

1 cup milk

Upute

Combine all ingredients in 1 ½ quart pan.

Heat slowly on medium heat; stir often to prevent burning.

Avoid turning up the heat to cook faster as the dip's texture may change.

Serve with chips or tortillas.

Yields 4 cups.