2 tbsp. butter
1 onion, finely chopped or shredded
1/2 lb. canned tomatoes, chopped with their juice
1/4 lb. canned green chili peppers, drained, seeded & chopped
3 c. shredded Monterey Jack or cheddar cheese
1/2 c. sour or heavy cream

1. Melt the butter in a skillet or chafing dish. Add the onion and fry until softened. Stir in the tomatoes with their juice and the chili peppers and bring to a boil. Simmer gently for 10-15 minutes or until thickened.

2. Gradually stir in the cheese and cook gently until it has melted and the mixture is smooth. Stir in the cream. If the dip is too thick, dilute it with a little more cream.

3. Keep the dip warm, over heat and serve with taco or corn chips. Serves 8- 10.