Mexican Cheese and Chile Dip

This is a hot dip appetizer and serves 10 to 15 people.

1 1/2 pound Velvetta cheese

1/2 pound sharp cheddar

1 green onion, chopped (or 1/4 regular onion)

1, 18 to 20 ounce can tomatoes, drained and chopped

1 small can chopped green chiles

1 T. Worcestershire

salt and pepper

1. Cut cheese roughly in to cubes and put with other ingredients in a heavy pan.
2. Put on low heat and stir as cheese melts, checking often.
3. Serve as a dip with tortilla chips over a warmer or in a fondue pot.