Hot Mexican Dip
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- 1 lb can chili w/o beans
- 1 lb velveeta cheese, diced
- 1 (4 oz) can diced green chilis, drained
- 1 bunch green onions (chopped, with tops)
Mix in 2 qt casserole.
Bake 1 hour at 350 until cheese is melted.
Can also be put into crockpot on medium.