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Ingredients
- 2 (15 oz.) cans hot chili without beans
- 1 (10 oz.) can diced tomatoes with chilies, undrained
- 1 (16 oz.) loaf process cheese spread, cubed
Method
- Combine all ingredients in a saucepan; cook over medium heat until cheese melts, stirring often.
- To serve, transfer dip to a chafing dish.
- Serve warm with tortilla chips.
- Yield:
- 5 3/4 cups.