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, http://www.erols.com/hosey.
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