1 can Campbell’s nacho cheese soup
1 c. shredded Monterey Jack cheese
1/4 c. milk
1/2 c. salsa
In 1 1/2 quart saucepan, stir in soup. Stir in cheese and milk. Heat over low heat until cheese is melted and mixture is smooth and bubbling, stirring constantly. Stir in salsa, remove from heat. Serve on fondue pot with chips or fresh vegetables for dipping. Makes 2 1/2 cups.