Hot Mexican Dip
- 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.