Peel back the corner of the frozen dip and mirowave on high for 2 minutes.

In a large microwave-safe dish, combine undrained rotel and velveeta cheese. Microwave on high for 5 minutes or just until cheese melts. Remove from microwave; stir in partially cooked spinach and artichoke dip. Microwave for an additional 3 minutes, or until cheese is melted. Stir until mixture is well blended.

Serve with tortilla chips.