1 - 500 g package Velveeta cheese
¼ cup milk
4 Roma tomatoes, small dice
1 cup salsa
1 tbs canned jalapenos, finely minced
Cut Velveeta into cubes and place in a non-stick medium saucepan over medium-low heat. Add milk and stir with a rubber spatula until cheese is melted and hot. Stir in tomatoes and continue cooking until tomatoes are softened but not overcooked. Stir in salsa and peppers until thoroughly heated. (Use less or more peppers to taste, and/or serve more on the side for people to adjust themselves). Serve hot in individual bowls, with tortilla chips.
note: Transferring cheese dip to a crock pot, set on low heat, after it’s made will keep the dip warm as long as needed. Double or triple the recipe for larger crowds.