Recipe by Marty Hugo
This is a wonderful dip for your next party, or it is also good served on baked potatoes. Just add a salad and you have dinner done! Every time I make it for a party I get rave reviews and am always asked for the recipe.
- 1 (15 ounce) can chili, without beans
- 1 (4 ounce) canchopped black olives
- 1 teaspoon Worcestershire sauce
- 1 (4 ounce) canchopped green chilies
- 1 (1 lb) package Velveeta Mexican cheese
- 1 large chopped onion