| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1/2 |
md |
Onion; chopped |
| 1 |
lg |
Clove garlic; chopped |
| 1/4 |
ts |
Cumin |
|
|
Black pepper |
| 3 |
|
Peeled canned tomatoes;; (or 2 fresh peeled) (up to 4) |
| 2/3 |
cn |
Whole roasted green chiles |
| 8 |
oz |
White cheese;; (Monterey Jack is OK) |
| 3 |
oz |
Cream cheese; diced |
| 1/2 |
c |
Cream; up to 2/3 |
INSTRUCTIONS
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 tomatoes, green chiles, cumin and pepper in a
food processor and chop thoroughly (don't puree). Add tomato mixture
to pan, cook at medium heat for 3 to 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 reheat the dip, use very low heat to avoid breaking
down the cheese.
Serve with tortilla chips or flour tortillas.
Posted to CHILE-HEADS DIGEST by "Harry Jones" <hajones@swbell.net> on
Feb 2, 1999, converted by MM_Buster v2.0l.
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