OK, this is not an original recipe but in my opinion is the best Queso Dip ever. I tried making Queso with expensive cheeses, fresh chilies blistered over my gas stove flame, chopped onions, finely minced garlic, etc. etc. None of them turned out worth a darn. Then one day my daughter Paula told me about Velveeta’s recipe for Queso. I demurred because of my snobbish distain for processed cheeses, but I tried it anyway. Ok – all the fancy cheese and ingredients in the world aren’t worth a pickled pig’s foot compared with this ever so easy and economical version.

So next time you want an easy appetizer, give this baby a try. I promise no one will take you to task for using processed cheese. And of course, you don’t have to announce to your guests that one of the two ingredients in your fabulous dip is Velveeta. There are just some secrets a good cook keeps to themselves. Just turn on your best Mona Lisa smile, nod your head in acknowledgement of the compliments, and become suddenly very, very busy in the kitchen putting the finishing touches on the other dishes you are preparing.

• 1 lb. Velveeta, cut into ½-inch cubes
• 1 (10-oz.) can RO*TEL Diced Tomatoes & Green Chilies, undrained

Mix ingredients in 2-qt. microwavable bowl. Microwave on high for 5 minutes or until Velveeta is completely melted, stirring often. Serve with assorted veggies and tortilla chips.