Cheese Dip

2 pounds Velveeta cheese
1 tablespoon butter
1 large onion, finely chopped
2 cloves of garlic, finely chopped
1 can whole tomatoes, drained well and mashed
7 ounce can of Ortega diced chilies
3 teaspoons worcestershire sauce

Saute the onion and garlic in butter. Add the tomatoes, chilies and worcestershire sauce. In a double boiler, melt the cheese. Once melted, add the other ingredients. Place in a small crockpot or fondue pot to keep warm.