1 lb. Velveeta
8 oz. monterey jack cheese
2 cubes chicken bouillon
1/2 tsp. cumin powder
1/2 tsp. garlic powder
2 tbsp. cornstarch
1 can Ro-Tel tomatoes with green chilies

Combine Velveeta, grated monterey jack cheese, bouillon, spices and Ro-Tel tomatoes. Bring to a boil, stirring constantly. Add cornstarch (mixed with water to make a thin paste) to the cheese mixture. Continue stirring until you get the desired thickness (like a thick cream gravy). Serve as a dip with tortilla chips.