2 tbsp. butter
1/2 c. finely chopped green peppers
1/2 c. finely chopped red peppers
1 (10 3/4 oz.) condensed Cheddar soup
1 (8 oz.) pkg. Monterey Jack cheese
1 can Jalapeno peppers, chopped
Assorted dippers

Mix hot butter and peppers in sauce pan and cook until tender.

Stir in soup and cheese and heat until melted. Makes 2 cups.