Cheese and Green Chile Dip

3 TBS butter

3 TBS all-purpose flour

1 1/2 cups light cream

4 medium-sized ripe tomatoes, blanched, peeled, and chopped

3/4 tsp. salt

One 4-oz can HOT green chilies, drained, seeded and chopped

(if you use mild chilies dice one jalapeno pepper to give the dip more TANG)

2 1/2 cups grated Monterey jack cheese

Melt the butter in a heavy 1 1/2 quart saucepan, stir in the flour and cook for 2 minutes. Gradually whisk in the cream and cook the mixture until thick; reduce the heat and cook for 3 minutes. Remove from the heat and set aside. Combine the tomatoes, garlic, and salt in a heavy saucepan and cook over high heat, stirring constantly, until the water is cooked out of the tomatoes. Reduce the heat to low and stir in the cream sauce and green chilies. Then gradually add the grated cheese. Pour the mixture into a chafing dish to keep warm.

Hint: Serve this with raw vegetables or deep fried Tortilla chips