1. Preheat oven to 350 degrees. 2. In mixing bowl, first combine the sour cream and vegetable soup mix. 3. Then drain the excess liquid off of the Rotel and green chiles and stir both cans in with the sour cream mixture. (tip -- don't fuss over the draining, just what pours out of the can easily). 4. Lastly, add 2 cups of the cheese and stir everything together. 5. Pour mixture into a 10" round baking dish, top with additional 1/2 cup or more of cheese. (Remember you will be serving this in what you cook it in: I always use a round, stoneware baking dish, but a deep dish pie plate or smaller ceramic casserole dish would work as well!). 6. Bake for 30 minutes (or until top is golden and bubbly). 7. Allow the dish to cool for at least 20 minutes before serving with your favorite tortilla or corn chips. Happy dipping! ---------------------------------------------------------------------------
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