Queso is more than OK

Who doesn’t like queso dip?   It can really jump-start a get together.  This recipe is sure to please everyone.

Chile con queso dip
Prep time:  5 minutes     Cook:  10 minutes   Makes: 2 cups
1 TBSP olive oil
½ small onion, minced
4 ½ oz. can chopped green chiles
1 garlic clove, crushed thru a press
1 tsp. ground cumin
1 cup light cream
2   TBSP.  cornstarch
1 ¼ cups shredded Cheddar cheese
½ cup shredded Monterey Jack cheese
1 large plum tomato, seeded and finely chopped
½ tsp. Tabasco sauce
Tortilla chips and raw vegetables for dipping
In a medium saucepan, heat oil over medium heat.  Add onion and cool, stirring, until softened, about 3 minutes.  Add chiles, garlic, and cumin.  Cook 2 minutes, stirring occasionally.
In a small bowl, whisk cream and cornstarch until smooth.  Add to saucepan and cook, stirring until mixture comes to a simmer and thickens, about 3 minutes.  Reduce heat to low.
Gradually add cheddar and monterey jack cheese, stirring until melted.  Stir in tomato and Tabasco sauce.  Cook, stirring until heated through, about 2 minutes.  Do not allow mixture to simmer, as cheese will separate.  Serve at once with tortilla chips and vegetables for dipping.

Send recipes or comments to Judge Esther Barger, 211 N. Temple, Diboll, TX  75941 or email to ebarger@angelina
county.net.