Recipe - Chile Con Queso (Chile Cheese Dip)

1 cup Monterey Jack cheese
One half cup Cheddar cheese
One fourth cup Heavy cream
1 Med. sized tomato,peeled
Chopped fine.
1 Med. onion, chopped fine
One fourth cup Parched green chiles
1 Clove garlic, crushed

In double boiler over low heat, melt cheeses. When cheese melts, stir in
cream gradually, stirring constantly. Add remaining ingredients. Stir to
blend flavors. More cream may be necessary; if so, add only little bit at a
timea little goes a long way. Serve warm in chafing dish, etc.

Yield: abt. 2 cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini