2 cans (15oz) plain chili
1/2 lb. velveeta, cubed
1/2 c. picante sauce
1 c. sour cream
2 T. green onion, chopped
1/2 c. chopped tomato
1 med. avacado, chopped
Combine chili, cheese and picante in saucepan. Stir over low heat until cheese is melted. Pour into 10x16 baking dish and top the center with sour cream. Surround the sour cream with chopped tomato and avacado (dipped in lemon or lime juice to prevent discoloration). Sprinkle with green onions. Serve with Tortilla Chips.
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