1 lb. Velveeta cheese, cubed
1 (8 oz.) jar salsa OR
1 (10 oz.) can diced tomatoes and green chilies, drained
2 tbsp. chopped cilantro

In saucepan, stir cheese and salsa (or tomatoes and green chilies) over low heat until cheese melts. Stir in cilantro.

Serve hot with tortilla chips or broiled green, red or yellow pepper wedges. Yield 3 cups.