Mexican-Cheese Dip

1 (16 oz) pkg cheddar cheese
1 (5 oz) can evaporated milk
1 tsp cumin
1 T chili powder
1 (10 oz) can tomatoes and green chilies

Melt the cheese with evaporated milk in a double boiler. In a blender,
mix
cumin, chili powder and tomatoes and green chilies. (Add a dash of
garlic
powder if you would like.) Add the tomato mixture to the melted cheese
and mix
well. Serve hot with chips.

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