Chili Cheese Dip

Skip the canned chilies and cook your own for this Chili Cheese Dip. Broil or grill large, mild chili peppers 6 inches from the heat source until the skins blacken. Enclose in a paper bag for 10 minutes. Peel, deseed, and chop.

Ingredients

1 Tbsp butter or margarine

1 clove garlic, minced

1 large onion, finely chopped

1 (14.5-ounce) can peeled whole tomatoes, drained

1 (4-ounce) can chopped green chilies

1/8 tsp cayenne pepper

12 oz shredded Cheddar cheese

12 oz corn chips

Directions

1. Heat butter in a large skillet over medium-low heat. Add garlic and onion. Cook, stirring occasionally, until onion is tender, about 10 minutes.

2. Chop tomatoes; add to skillet. Simmer until liquid is absorbed, about 1 minute.

3. Add chilies, cayenne pepper and Cheddar to skillet. Cook, stirring constantly, until cheese is melted, about 2 minutes. Do not let the mixture boil.

4. Spoon dip into a serving bowl. Place on a warming tray. Serve immediately with corn chips.