Chili Cheese Dip

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½ cup finely chopped onion

1 Tablespoon butter

2 medium tomatoes, peeled, seeded and chopped

1 4-oz. can green chili peppers, rinsed, seeded and chopped

1 ½ cup shredded cheddar cheese

Milk

In medium skillet, cook onion in butter until tender, but not brown.

Stir in tomatoes and chili peppers. Simmer uncovered 10 minutes.

Add cheese, a little at a time, stirring until cheese is melted. Stir in a little milk if mixture becomes too thick.

Serve immediately with tortilla chips.

Keep warm in fondue pot over low heat.

Makes 1¾ cups.

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