3/4 c. chopped onion, browned
1 (29 oz.) can tomatoes, drained and diced
White wine
2 lb. Velveeta cheese
2 cans (4 oz.) chili peppers (I prefer 1 can)
1 (7 1/2 oz.) can jalapeno relish (hot)

Melt cheese in crock pot. Add remaining ingredients. Add just a tad of white wine (this keeps the dip from crusting).