2 tablespoons olive oil
4 green onions, chopped
3 tablespoons flour
1 teaspoon cumin
1 teaspoon chili powder
1 pint (16 oz.) half-and-half
1 pkg. (8 oz.) cream cheese, softened
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (10 oz.) diced tomatoes
2 tablespoons canned diced green chilies
Chili powder and sliced green onions, for garnish
Tortilla chips and raw vegetables, for dipping
Heat oil in a medium saucepan over medium-low heat. Add green onions and
cook 2 minutes. Stir in flour, cumin and chili powder, and cook 1
minute, stirring. Gradually stir in half-and-half. Bring to a simmer,
stirring frequently. Simmer 1 minute. Remove pan from heat. Add cream
cheese, stirring until melted.
Return pan to low heat. Gradually add cheeses, stirring until melted.
Stir in tomatoes and green chilies and cook just until heated through.
Transfer to serving bowl.
Sprinkle with chili powder and sliced green onions, if desired. Serve
warm with chips and vegetables.
Makes 5 cups.
Mimi Hiller
www.CookbooksPlus.com
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