Categories: Dips, Appetizers, Cheese/eggs 
      Yield: 1 servings 
  
      2 ts Vegetable oil 
      2 md Onions (chopped fine) 
      2    Green Bell Peppers (chopped) 
      3    Tomatoes (chopped coarsly) 
      2    Clove Garlic (minced fine) 
      2    Banana Peppers 
      1 cn Pimento (chopped fine) 
      2 lb Velveta cheese 
  
  By Betty Davenport 
   
  Cook minced garlic in cooking oil, push aside.  Cook onions until soft and 
  then add green pepper and banana peppers.  When banana pepers start to 
  soften, add tomatoes.  Cook until soft.  Then add pimento, garlic, oil, and 
  Velveta (cut into small pieces).  Cook over very low heat until cheese is 
  melted. 
   
  Serve warm with chips, crackers or tortillia chips.