1 3-pound package Velveeta type cheese
2 cloves garlic mince
1 medium onion chopped
1 6oz-can mild green chilies chopped
1 3poz-can jalapeno peppers
1 quart water
1/4 cup corn starch
Combine water, onion and garlic in a large crock pot. Cut cheese into chunks and add to water mixture. Simmer until cheese is melted and onion is tender. Stir corn starch into a small amount of water until smooth. (don’t use baking soda on accident!) Add cornstarch to cheese mixture until it reaches dipping consistency. Stir in green chilies and jalapenos to taste.
When cutting jalapenos take care not to touch face or eyes with hands for severla hours after touching the peppers.
From Nancy Cowan – Lady from Semco with the dog named Chewie