1 (16 oz.) can tomatoes, drained
1 bunch chopped scallions
1 (7 oz.) can chopped chiles
4 tbsp. butter
2 lbs. cubed cheese (Velveeta)
1 can evaporated milk, as needed

Chop the tomatoes. Saute with scallions and chiles. Add butter, cheese, and as much milk as you desire. As the dip cools, it will thicken. The evaporated milk will help keep consistency; stir often as cheese melts. Serve warm or cool with chips or fresh vegetables.