Chili Con Queso

Directions

• Tomato should be peeled, ceeded, and chopped.

** Chili Peppers should be canned, chopped, green chili peppers.

In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1½ to 2 minutes or until the onion is tender but not brown.

Stir in the American cheese spread.

Micro-cook, uncovered, on 100% power for 2 to 3 minutes or until the cheese spread is melted, stirring occasionally.

Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired.

Micro -cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or until the cheese mixture is heated through.

Serve immediately with tortilla or corn chips.

Makes about 1 cup of dip.