Mexican Cheese Dip Thursday, February 1, 2007


10 oz Pepper jack cheese; grated
1 medium onion, chopped
2 TBSP butter
1/2 tsp garlic; crushed
1 TBSP flour
1 6 oz can tomato paste
1 cup whipping cream


Cook the onions in the melted butter until they are well browned. When the onions are
brown, add the flour and stir to mix. Add the garlic, cream, and tomato paste. Heat, stirring constantly until the mixture is hot and thickens. Gradually add the cheese until bubbly. Serve at once with tortilla chips.

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