2 cups Velveeta
4 eggs, hard boiled
1 can (7 oz.) diced green chiles
1 jar (2 oz.) diced pimentos, drained

Melt cheese in a medium saucepan. Mash eggs in a small bowl and add to melted cheese. Stir in chiles and pimentos. Place in a medium bowl, cover and refrigerate for 48 hours to blend the flavors. Warm to desired dipping consistency.

Makes about 2-1/2 cups.

Submitted by: Mary Estes