Ingredients
4 tbsp butter
1 cup onions, chopped
3-4 cloves garlic, minced
1 can chopped green chilis
1 cup tomato, chopped
1 cup cream cheese, cut into cubes
4 cups shredded cheddar cheese
salt, to taste
Melt butter in heavy saucepan. Add onions and garlic and cook gently, stirring occasionally, until softened. Add the chilis adjusting quantity according to taste. Add tomatoes. Cook, stirring constantly until the excess liquid has evaporated.
Add both cheeses and cook very gently, stirring until they have melted. Do not let mixture get too hot. Add salt.
Transfer to fondue pot or crock pot to keep warm.
If dip becomes too thick, stir in a little milk or cream. Serve with tortilla chips, flour tortillas, blue corn chips, etc.
