Chile Con Queso (Chile Cheese Dip)

Course : Dips
Serves: 1
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1 cup Monterey Jack cheese
1/2 cup cheddar cheese
1/4 cup heavy cream
1 medium sized tomato -- peeled -- chopped fine
1 medium onion -- chopped fine
1/4 cup parched green chiles
1 clove garlic -- crushed

Preparation / Directions:

In double boiler over low heat, melt cheeses. When cheese melts, stir in cream gradually, stirring constantly. Add remaining ingredients. Stir to blend flavors. More cream may be necessary; if so, add only little bit at a time--a little goes a long way. Serve warm in chafing dish, etc. Yield: abt. 2 cups.

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