1 large package of Velveta Cheese
1 can of cooked diced tomatoes
1 clove, garlic minced
1 onion, chopped
4 4oz. cans of Chopped Green Chile
1 tbsp margarine or butter
2 tsp tabasco sauce
1 tsp ground black pepper
1 6pk Dos Equis beer

1)  In a large pot, melt the butter.  Add onion and garlic, 
saute for 5 minutes.  Cube the Velveeta in one inch 
cubes - add slowly.  Cook on medium - stir frequently until 
melted.

2)  Add the tomatoes, green chile, pepper, and tabasco 
sauce - mix thoroughly.

3)  Once mixed and melted, transfer to a crock pot on low 
heat to keep warm.

4)  Serve with tortilla chips and beer.

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