2 Tblsp. olive oil
4 green onions, chopped
3 Tblsp. flour
1 tsp. cumin
1 pint (16 oz.) half-and-half cream
1 pkg. (8 oz.) cream cheese, softened
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (10 oz.) diced tomatoes with green chiles
4 pickled jalapenos, minced
Chili powder and sliced green onions, for garnish
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 and cumin; 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 with green chiles and jalapenos. Cook until heated through (do not boil).
Transfer to serving bowl. Sprinkle with chili powder and sliced green onions, if desired.
Serve warm with chips and vegetables.
Makes 5 cups
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