1 lb. Velveeta cheese
4 tbsp. butter
1 c. (13 oz.) evaporated milk
2 eggs, well beaten

Melt cheese and butter slowly in microwave, stirring often. Add rest and mix well. Put in quart bowl and cool. Lay a piece of plastic wrap over dip while cooling so it doesn't coat. Refrigerate. Keeps well. Use on crackers or vegetables.