My mom used to make this every Saturday night when we watched movies. I love eating it with the round, yellow chips. I let 'em soak until they get soggy.

Equipment

- Microwave oven
- Casserole dish with lid
- Knife - for chopping
- Hand blender* or a potato masher

*(fancy-schmancy, I know. But another indispensible kitchen tool. I have a Bamix, another Calgary Stampede purchase. It does make whipped cream from skim milk - which I guess would be whipped milk?! Here it is at Amazon.)

Ingredients

Block of cheddar cheese - no American cheese, it's is NOT REAL cheese, people!!
- Half as much cream cheese as cheddar cheese 
- Milk
- Salsa
- Worcestershire sauce
- Hot sauce to taste (optional)
- 1/2 a white onion (optional)

Directions

1. Everything goes into the casserole dish.
2.  Shred or chop cheddar. You are welcome to use the pre-shredded stuff.
3. Chop cream cheese into bits - 1/2" big or so.
4. Chop onion.
5. Add equal parts milk and salsa and a healthy dash of Worcestershire. The liquid should come up half as far as the cheese in the dish. P
6. ut the lid on and nuke for 2-3 minutes or until the cheese melts about half way.
7. Stir. You can use the blender or potato masher at this point.
8. And repeat until hot and creamy.
9. Careful - the dish will be hot when you take it out!
10. Taste and add hot sauce to desired heat. Also add more milk/salsa if it is too thick.
11. Serve with whatever you like to dip in nacho dip. Or pour over stuff.
12. This will keep in the fridge for about 5 days. Add liquid when reheating as it will thicken up.