I used to make this years ago for parties at work. It went over really big with my boss at the time, who would scoop up a bunch on a plate, grab some chips and feast for hours coming back for seconds if there was any left. It is super easy and very tasty. I made it for the girls that I quilt with last weekend and our cousins from Omaha were were. Bill loved it and so did the girls. Den had to eat more on the drive home. Kind of mess but not too bad.
Chili and Cheese Dip
2 cans Hormel NO BEANs Chili
1 # package of Mexican Velveeta
Bag of Scoops or other Tortilla chip, Scoops are great because you really get a good deal of the stuff that you are after with each one.
Empty the chili in a microwave safe dish, I used a 10x10 corning ware thing, pray it with a bit of Pam. Cube up the Velveeta and distribute evenly over the top. Cover and Nuke on HIGH for 3 minutes, remove and stir, cover and Nuke for another 3 minutes, remove and stir. The cheese should be pretty well melted and incorporated into the chili at this point, If not then 3 more and stir.
Serve warm with taco chips or Scoops.
This is really good on baked potatoes as well.
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