3 tbsp. butter
1 lg. onion, finely chopped
1 lb. can tomatoes, drained, seeded and chopped
2 (4 oz.) cans green chilies, drained, seeded and chopped
1 c. heavy cream or half & half
8 oz. cream cheese, cubed

Saute onion in butter until transparent. Add tomatoes, chilies, salt and pepper. Cook uncovered 30 minutes. Add cheese and stir to melt. Add cream and heat thoroughly. Serve warm as a dip with corn chips.