TORTILLA DIP (Viv's)
1/2 lb. Velveeta cheese, sliced into 1 inch squares
1/2 lb. Cheddar cheese, grated
1 small can green chilies, chopped
2 cans (14 1/2 oz. ea.) stewed tomatoes, well drained
In a (1 1/2 quart) non-stick-sprayed casserole dish, thinly layer tomatoes, Cheddar cheese, chilies and Velveeta cheese. Repeat til all items are layered. Bake 350° for 30 minutes or til bubbly. Serve with tortilla chips or crackers. Can be made ahead and refrigerated or frozen.
January, 2003, Menu Minder
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