Cookbook:Quick and Easy Queso Dip

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• 10 oz (280 g) stewed tomatoes with green chiles
• 1 small onion, chopped
• 1 lb (450 g) Velveeta cheese, cubed
• 0.5 lb (225 g) monterey jack cheese, grated

1. In small pan, heat undrained tomatoes and onion, cooking until the juice is gone.
2. While tomatoes are cooking, place Velveeta in microwave-safe bowl and melt in microwave. Add monterrey jack cheese and melt mixture using 50% power.
3. Add tomato mixture to cheese mixture.

• Can also be made using crock pot.