Crackhead the Cat's Chile Con Queso

• 2 tablespoons butter
• 12 medium onion, chopped
• 1 garlic clove, chopped
• 14 teaspoon cumin
• black pepper
• 3 -4 peeled canned tomatoes or 2 peeled fresh tomatoes
• 23 cup roasted whole green chili
• 8 ounces white cheese (Monterey Jack is ok)
• 3 ounces cream cheese, diced
• 12-23 cup cream

1. Warm cheese to room temperature.
2. Melt butter in small saucepan, add onion and garlic, cover and sweat for 5 minutes over low heat.
3. Meanwhile, place the tomatoes, green chiles, cumin and pepper in a food processor and chop thoroughly (don't puree).
4. Add tomato mixture to pan, cook at medium heat for 3-5 minutes or until most of the water has evaporated.
5. Remove pan from heat, add cheese and stir until melted.
6. Add cream to thin as needed.
7. If you need to rewarm the dip use very low heat to avoid breaking down the cheese.
8. Serve with tortilla chips, or flour tortillas.

butter, onion, garlic, cumin, black pepper, green chili, white cheese, cream cheese, cream

Taken from www.food.com/recipe/crackhead-the-cats-chile-con-queso-74577 (may not work)