Ingredients:

• 1½ lb American cheese
• ½ lb cheddar cheese
• 1 onion, finely chopped (I use dried chopped onions)
• 1 clove garlic, chopped.
• 1 can  tomatoes (#2 size – scant 2 cups)
• 4 oz can  diced peppers
• 1 T Worcestershire sauce

Instructions:

1. Melt cheeses in double boiler.
2. Drain tomatoes, saving juice, chop fine.
3. Add tomatoes and other ingredients to cheese.
4. Slowly add tomato juice until the dip is the correct consistency.
5. Cook until well blended, about 1 hour.
6. Serve hot in a chafing dish with corn chips on the side.

Serves: 6 cups

Source:   Ann Brown

Note:  Also good over cooked chicken breast.