Chili Con Queso Dip

• 3 Tbsp. olive oil
• 2 bunches scallions (white bulbs and green stalks), minced
• 3 fresh jalapeno peppers or to taste
• 1 red bell pepper, seeded and minced
• 1 can (17 oz.) plum tomatoes, drained and chopped
• 2 c. light cream
• 6 oz. cream cheese
• 8 oz. Monterey Jack cheese, shredded
• 8 oz. sharp Cheddar cheese, shredded
• 2 Tbsp. all-purpose flour
• 1 Tbsp. cumin
• salt and freshly ground pepper to taste

1. Heat oil in a medium saucepan over medium-high heat.
2. Add scallions, jalapenos and bell pepper; saute, stirring frequently until the vegetables are softened, 5 to 7 minutes.
3. Stir in the tomatoes and simmer 5 minutes.
4. Stir in the cream and heat the mixture just to boiling, then remove from the heat.
5. Break the cream cheese into small pieces and add to the hot cream mixture. Stir until completely melted.
6. Toss the shredded cheeses with the flour and stir into the hot mixture, one handful at a time, until all is completely melted.
7. Return the mixture to low heat and stir until heated through.
8. Season with the cumin, salt and pepper. Transfer the mixture to a chafing dish or crock-pot on low and serve warm with blanched broccoli and/or Pillsbury cornbread sticks (from refrigerator dough).
9. Makes about 1 quart.

olive oil, bunches scallions, peppers, red bell pepper, tomatoes, light cream, cream cheese, cheese, cheddar cheese, flour, cumin, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990934 (may not work)