For 2 cups dip you will need:

1 can (28 oz.) whole tomatoes, drained
1 sm. onion, quartered
1/4 c. well packed parsley
1/4 c. mild green chilies
1 med. clove garlic
1 tbsp. white wine vinegar
1 tsp. dried oregano leaves
1/2 tsp. salt
1 1/2 c. shredded Monterey Jack cheese
Raw vegetable sticks for dipping (carrot, celery and zucchini sticks, cherry
tomatoes)

Place drained tomatoes, onion, parsley, chiles, garlic, vinegar, oregano and salt into food processor with steel blade or into blender container. Process mixture until smooth.

Transfer mixture to oiled heat proof serving dish, such as a deep bowl or crock. Top with the cheese.

Cover and refrigerate until ready to serve.

Before serving, bake at 375 degrees for 20 minutes or until dip is hot and cheese is melted. Or reheat, covered, in microwave oven for 3 to 5 minutes until mixture bubbles. Offer with raw vegetable sticks for dipping.

Tips: Flavors of the dip improve upon standing. Plan to make it at least 30 minutes before serving. Keep warm on chafing dish.

This dip is speedy to put together. Do it ahead, if you wish, and have it ready to pop into the oven as guests arrive. It can also be heated in the microwave oven.

Preparation time: 10 minutes. Oven temperature: 375 degrees. Baking time: 20 minutes.