1 large onion, chopped 1 bell pepper, seeded and chopped 2 T olive oil 1 can tomatoes and chilies 2 lbs Velveeta Cheese, cubed 1 small can chopped pimento, drained
Saute onion and bell pepper in oil. Use blender to chop tomato mixture if not already chopped. Add tomato mixture to onion and pepper. Add cubed Velveeta and chopped pimentos. Cook slowly until cheese melts. Serve on crisp tortillas as a dip.
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