1 can Campbells nacho cheese soup or dip
1 c. shredded Monterey Jack cheese
1/4 c. milk
1/2 c. salsa

In 1 1/2 quart sauce pan, stir soup. Stir in cheese and milk. Heat oven low heat until cheese is melted and mixture is smooth and bubbling, stirring constantly. Stir in salsa; remove from heat. Can be served in fondue pot or small casserole dish. Serve with tortilla chips, bread chunks or fresh vegetables for dipping. Makes 2 1/2 cups.