Download recipe for printIngredients: About 24oz Velveeta cheese cut into chunks Leftover three bean mixture from tacos (see CMQ Episode 34) Can of ROTEL tomatoes (regular or hot) 1 tsp ground red pepper for extra heat if desired Tortilla chips or dipping crackersDirections: Cut Velveeta into cubes approximately 1 inch in size and place in large mixing bowl. Microwave cheese for 3 minutes or until it starts to melt. Mix in three bean mixture and ROTEL tomatoes and heat another 6 to 8 minutes in microwave stirring every 2-3 minutes until melted and heated throughout. Ladle desired amount into serving bowl while still hot. If you are planning to store any leftovers, do so while the dip is still warm. Less