1 (10 oz.) pkg. frozen chopped spinach, thawed
1 lb. Velveeta cheese with jalapeno peppers, cubed
1/2 c. milk
1 sm. onion, diced
1 (20 oz.) jar diced drained pimiento
1 tomato, diced

Squeeze spinach until barely moist; set aside. Combine cheese, milk, onion and pimiento in top of double boiler. Bring water to a boil. Reduce heat to low, cook until cheese melts. Add spinach and tomato, stir well. Serve warm with tortilla chips. 8-10 servings.