Zesty Mexican seasonings give lots of flavor to this hot cheese dip. Makes 4 to 5 cups.

1 lb. sharp cheddar cheese or pasteurized process cheese
1 (7 oz.) can green chili salsa
1 (7 oz.) can diced green chilies
1/3 c. chopped red onion
1 green bell pepper, finely diced
1 tbsp. garlic powder or to taste
Garlic powder
1/2 tsp. dried oregano, crushed
1/4 tsp. paprika
1 tsp. chili powder (optional)
Fried corn tortilla wedges or chips

Cut cheddar cheese in small chunks (or process cheese in large chunks) and place in top of double boiler. Cook over hot water, stirring, until cheese is half melted. Add chili salsa, green chilies, onion, green pepper, garlic powder, garlic salt to taste, oregano, paprika and chili powder.

Cook slowly, stirring constantly, until cheese is completely melted and mixture is well blended. Serve at once, keeping mixture hot in chafing dish or other warming device. Mixture will be quite runny. Let cool slightly if thicker dip is desired. Serve with fried tortilla wedges as dippers.