4 slices processed cheese
1/2 cup chili sauce
1/2 cup mayonnaise
2 teaspoons prepared horseradish
1 teaspoon celery salt
2 teaspoons dried oregano
1/2 teaspoon dried basil
1 (4 ounce) can diced tomatoes with green chile peppers, drained
2 (8 ounce) cans condensed tomato soup
1 (8 ounce) can cottage cheese
In a medium bowl, mix the cheeses, chili sauce, mayonnaise, horseradish, celery salt, oregano, basil and tomatoes with green chile peppers. Cover and refrigerate about 2 hours.
Remove cheese from refrigerator. Spread mayonnaise mixture over cheese and refrigerate about 30 minutes longer.
Preheat oven to 375 degrees F (190 degrees C).
Bake at 375 degrees F (190 degrees C) for 1 hour and 10 minutes.
When cheese is cool, transfer to a resealable plastic bag. Shake vigorously and spoon into three small bowls. Remove from refrigerator.