1-28 OUNCE CAN OF CRUSHED TOMATOES, WELL DRAINED
3 LARGE PICKLED JALAPENO PEPPERS, MINCED
1 TEASPOON DRIED OREGANO, PREFERABLY MEXICAN
2-11 OUNCE CANS OF CONDENSED CHEDDAR CHEESE SOUP
1 POUND VELVETTA, CUT INTO 1-INCH CUBES
1/3 CUP MILK
1 CUP CHOPPED GREEN ONION
1 TEASPOON WHOLE CUMIN SEED, TOASTED

1. IN A SAUCEPAN OVER LOW HEAT, COMBINE THE TOMATO, JALAPENOS, AND OREGANO. COOK, STIRRING CONSTANTLY UNTIL THE MIXTURE IS FRAGRANT AND DRY, ABOUT 5 MINUTES. ADD THE CHEESE SOUP AND VELVETTA TO THE PAN AND HEAT, STIRRING CONSTANTLY, UNTIL THE CHEESE HAS MELTED, ABOUT 5 MINUTES.
   
   
2. THIN THE DIP WITH THE MILK AS DESIRED, STIR IN THE SLICED SCALLIONS, AND TRANSFER TO A SERVING BOWL. SPRINKLE WITH THE CUMIN SEEDS AND SERVE AT ONCE, ACCOMPANIED BY TORTILLA CHIPS.