Grits Dip

4 cups water

1 cup grits

¼ t. garlic powder

1 stick butter

1 lb. Velveeta hot Mexican cheese

½ can green chilies drained

Salt & Pepper to taste

½ t. oregano – herb of the year

Variations: Add chopped jalapenos, sliced drained olives, scallions, sun dried tomatoes and etc. Cook grits according to directions add rest of the ingredients. Serve with Tortilla chips.