1/2 cup chopped onion
2 tbsp. butter or margarine
2 tbsp. all-purpose flour
1/2 cup milk
1-1/2 cups (6 oz.) cubed process American cheese
1 cup (4 oz.) shredded Monterey Jack cheese
1/2 cup chopped fresh tomato
Tortilla chips
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| TOMATO NACHO DIP | |
| Yields 2-2/3 cups | |
| 1can (4 oz.) chopped green chilies 1/2 cup chopped onion 2 tbsp. butter or margarine 2 tbsp. all-purpose flour 1/2 cup milk 1-1/2 cups (6 oz.) cubed process American cheese 1 cup (4 oz.) shredded Monterey Jack cheese 1/2 cup chopped fresh tomato Tortilla chips |
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| In a 1-1/2 qt. microwave-safe dish, combine chilies, onion and butter. Cover and microwave on high for 1-2 minutes or until butter is melted. Stir in flour until smooth. Gradually stir in milk until blened. Cook, uncovered, on high for 1-2 minutes or until thickened. Add cheeses and tomato. Microwave, uncoverd, at 70% power for 2-3 minutes or until cheese is melted. Serve with tortilla chips. | |