AnnaMarie's Rip Roaring Chile Cheese Dip

Source: Observer Online- Cookbook

1 lb. Velveeta cheese
1 can (15 oz.) Hormel chili, with or without beans
1 can (14.5 oz.) Del Monte petite cut tomatoes with zesty jalapeños
1 block (3 oz.) cream cheese
1 Tbsp. ground cumin (adjust to taste)

In large bowl, cut Velveeta and cream cheese into cubes. Stir in the chili and tomatoes. Microwave on high for 5 minutes, stirring after 3 minutes. Microwave longer, if needed. Add remaining ingredients (careful to adjust the cumin to taste) and stir. This may also be prepared in a slow cooker, stirring after 30 minutes on high. Serve with corn chips.