2 lg. onions, chopped & cooked until soft
2 tbsp. shortening
2 lb. Velveeta cheese, cut in 1" cubes
1 (15 oz.) can tomatoes, drained & chopped
1 (7 oz.) can Ortega green chiles, chopped

Precook onions until soft. Drain off excess shortening. Put all ingredients in the top of a double boiler and heat over water until cheese is melted. (The secret to good creamy cheese dip is to cook cheese over low heat.) Serve with chips or tostadas.