3 tbsp. oil
1/4 onion, chopped
1 tsp. salt
8 oz. Velveeta cheese
1 1/2 c. water
1/2 c. flour
1/4 bell pepper, chopped
1 sm. tomato, chopped
2-3 jalapenos, chopped

Saute the onion and bell pepper in the oil. Add salt and jalapenos. Shake the flour and the water until well mixed in a jar. Add this to the pan and cook over medium heat for a few minutes. Add the cheese in chunks and stir until thick and melted. Stir in the tomatoes and serve with tortilla chips. Makes 3 cups dip. May be doubled.