SOUTH-OF-THE-BORDER DIP

 

The is a great dip, I use it whenever I want tortilla chips and something special :)

 

½ c. chopped onion

2 Tbsp. PARKAY margarine

1 lb. VELVEETA Mexican cheese, cubed

1 (16 oz.) can tomatoes, chopped and drained

NOTE: I like to use Ro-Tel tomatoes in this.

Sauté onion in margarine. Add Velveeta and tomatoes; stir until cheese is melted.

Serve hot with tortilla chips.