1/3 c. vegetable oil
1/2 c. finely chopped onion
1 clove finely minced garlic
1 tbsp. flour
1 (5 1/2 oz.) can evaporated milk
1 fresh tomato, chopped
1 lb. Velveeta cheese, cubed
1/2 c. Monterey Jack cheese, cubed
3 tbsp. minced jalapeno peppers (fresh or pickled)
Tortilla chips or vegetable sticks

Heat oil, saute onion and garlic until translucent. Stir in flour. Remove from heat. Slowly add milk, stirring, then the other ingredients. Cook and stir over medium heat until thick and smooth. Serve as a dip with tortilla chips or raw vegetables.