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

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. Cool just until heated; do not boil. Makes 4 cups of dip.