2 cans tamales (15 oz. each)
1 can chili without beans (16 oz)
1 jar picante sauce (8 oz)
2 jars Old English cheese (5 oz. each)
1 onion, chopped
Chop the tamales and add rest of ingredients and blend.
Put in fondue or crock and keep warm.
Serve with anything “dipabale”. Easy and very good. Serves 20 with other hors d’oeuvres