Crackhead the cat's Chile con Queso

Ingredients

• 2 tablespoons butter
• 1/2 medium onion, chopped
• 1 clove garlic, chopped
• 1/4 teaspoon cumin
• black pepper
• 3-4 peeled canned tomatoes or 2 peeled fresh tomatoes
• 2/3 cup roasted whole green chili
• 8 ounces white cheese (Monterey Jack is ok)
• 3 ounces cream cheese, diced
• 1/2-2/3 cup cream

Directions

1. 1

   Warm cheese to room temperature.

2. 2

   Melt butter in small saucepan, add onion and garlic, cover and sweat for 5 minutes over low heat.

3. 3

   Meanwhile, place the tomatoes, green chiles, cumin and pepper in a food processor and chop thoroughly (don't puree).

4. 4

   Add tomato mixture to pan, cook at medium heat for 3-5 minutes or until most of the water has evaporated.

5. 5

   Remove pan from heat, add cheese and stir until melted.

6. 6

   Add cream to thin as needed.

7. 7

   If you need to rewarm the dip use very low heat to avoid breaking down the cheese.

8. 8

   Serve with tortilla chips, or flour tortillas.