Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| ½ medium | Onion; chopped |
| 1 \N | Clove (large) garlic; chopped |
| ¼ teaspoon | Cumin |
| \N \N | Black pepper (up to) |
| 4 \N | Peeled canned tomatos -or- |
| 2 \N | Peeled fresh tomatos |
| ⅔ cup | Whole roasted green chiles |
| 8 ounces | White cheese; Monterey Jack is OK |
| 3 ounces | Cream cheese; diced (up to) |
| ⅔ cup | Cream |
Warm cheese to room temperature. Melt butter in small saucepan, add onion and garlic, cover and sweat for 5 minutes over low heat. Meanwhile, place the tomatos, green chiles, cumin and pepper in a food processor and chop throughly (don't puree). Add tomato mixture to pan, cook at medium heat for 3-5 minutes or until most of the water has evaporated.
Remove pan from heat, add cheese and stir until melted. Add cream to thin as needed. If you need to rewarm the dip use very low heat to avoid breaking down the cheese. Serve with tortilla chips, or flour tortillas CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .