Cut Velveeta into cubes or chunks and melt in double boiler over low
heat. Add picante sauce. Stir until cheese is melted and sauce is
well blended. Add sweet milk or condensed milk as desired to obtain
proper "dipping" consistency. If necessary, add more velveeta BEFORE
adding milk.

Use any cheese dips for nachos, tostadas, topping for 'burgers, spoon
over prepared french fries.

Yield: abt. 3 cups