Just some of the cheese loaf and Rotel? I highly recommend tossing some butter in the pan and sizzling some chili spices, including chipotle chili powder, regular chili powder, maybe some smoked paprika or hot Hungarian paprika; add finely diced onions and hot peppers of your choice (I use fresh cayenne), as well as some finely diced fresh tomatoes. Add milk and some of the cheese loaf. I thicken to my preference with a combination of other shredded cheeses (monterey jack, asadero, queso quesadilla, colby, smoked swiss, etc...) when I use actual Velveeta. Have some crispy-crumbled bacon ready on the side. Have some roughly chopped cilantro, too. On your serving of queso dip, sprinkle some of those with diced tomato. For a meaty topping, I brown hamburger, and more onions, peppers & tomatoes; don't drain the fat unless you just want to. Simmer the whole combination in some beef broth and vegetable broth for about three hours, but don't add salt until later because it might not be needed. Turn up the heat to cook away the liquid. Taste to make sure the salt content is good, and you're done. Put a generous heap of that on top of your serving of queso, as well as some finely diced raw tomatoes. I can make myself sick on that; it tastes so good!

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