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

Or 1 (4 oz.) can chopped green chilies.

Heat oil in large saucepan. Add onions and garlic. Cook until tender, but not browned. Add chilies and tomatoes, breaking up tomatoes with a spoon. Lower heat, add cheeses and cook until melted. Stir in sour cream. Cook just until heated; don't boil. Makes 4 cups of dip.