Tex-Mex Dip
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2 tablespoons olive oil
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4 green onions, chopped
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3 tablespoons flour
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1 teaspoon cumin
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1 teaspoon chili powder
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1 pint (16 oz.) half-and-half
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1 pkg. (8 oz.) cream cheese, softened
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1 cup shredded Cheddar cheese
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1 cup shredded Monterey Jack cheese
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1 can (10 oz.) diced tomatoes
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2 tablespoons canned diced green chilies
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Chili powder and sliced green onions, for garnish
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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.