by buggal1989

Ingredients:

1 eggplant
1 onion
1 clove garlic
Velveta cheese (can be Mexican)
1 can tomatoes (can be Rotel)
Jalapeños

Directions:

Peel and dice (very small peices) eggplant and onion and garlic (to taste). 
Put a little oil in a skillet.
Brown onions and eggplant.
Add tomatoes. Smash them in the pan with a fork to little bits.
Cook till eggplant is mushy.  
Put in crock pot. 
Add velveta cut into chunks. 
Allow cheese to melt.
Serve with fritos (my fav) or tortilla chips.
To make dip spicer use Rotel tomatoes and Mexican Velvetta and add Jalapeños.

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