This longtime Houston favorite from Felix Mexican Restaurant has been reprinted many times in the Chronicle.
1 large box Velveeta cheese
1 can Campbell’s Cheddar Cheese Soup
3 small cans mild green chiles
1 large onion
Milk, enough for thick or thin consistency
Salt to taste
1 tablespoon garlic
Put all ingredients in crockpot except chips. Heat on LOW until all ingredients are melted. Keep warm to serve.
Serve with chips as a dip.