8 oz. jalapeno cheese (hot pepper cheese)
8 oz. pimiento cheese (Kraft in jar)
2 cans cream of mushroom soup
1 pkg. onion soup mix
1 pkg. frozen chopped broccoli
1/4 c. white wine
2-3 chopped jalapeno peppers

Mix together on stove. Heat through until cheese is melted to desired consistency. Place in crock pot to keep warm. Serve with corn chips or potato chips.