1 16oz Velveeta (I ended up using just 3/4 of it)
block of cream cheese
can of Rotel diced tomatoes and green chiles (I blended half of the tomatoes before adding)
1/4 cup chopped cilantro
Melt Velveeta and cream cheese in large saucepan. Add tomatoes. Heat through, fold in cilantro. Serve with tortilla chips.