2 tbsp. vegetable oil
1 c. chopped onion
2 sm. garlic cloves, minced
4 fresh chilies, peeled, chopped or 1 (4 oz.) can chopped green chilies
1 or 2 jalapeno chilies or sm. hot chilies, peeled, chopped
1 (8 oz.) can stewed tomatoes
8 oz. Monterey Jack cheese, shredded (2 c.)
8 oz. Longhorn cheese, shredded (2 c.)
1 c. dairy sour cream

Heat oil in large saucepan. Add onions and garlic. Cook until tender, but not browned. Add chilies and tomatoes with a spoon. Lower heat. Add cheeses and cook until melted. Stir in sour cream. Cook until just heated; do not boil.

Makes 4 cups of dip.