1 (16 oz) jar Pace picante sauce or larger (your choice of mild, medium or hot: tastes best at medium or hot)
1 (10 oz) can DelMonte mexican stewed tomatoes, chopped
1 cup cheddar cheese, shredded (I use mild for best results)
1 bunch green onions (=5 or 6 in a bunch) chopped
1 bunch of cilantro
Garlic to taste (about 1 tsp)

Mix the Pace picante sauce and 1 can of tomatoes in a bow. Chop the onions and cilantro and add the picante sauce. Add cheddar cheese and garlic and mix once again. Then refrigerate for at least 1 hour.

NOTE: You may try different brands of tomatoes, depending what is available. To thicken sauce, just add more cheese.

TIP: Experiment with you dip. I put tomatoes, 1/2 jar of picante sauce, 1/2 cilantro and 1/2 green onions in my food processor for about 30 seconds to make a smoother dip. Pour into a bowl: chop the remainder of cilantro and green onions by had and add the other 1/2 jar of picante sauce and include the cheese and garlic at this time. Mix all ingredients and refrigerate for at least 1 hour for best results.