Mexican Dip

Evie Davis

  • 1 can chopped green chilies (drained)
  • 1 small can of whole tomatoes; chopped
  • 8 oz. Monterrey jack cheese, cubed
  • 1 medium onion, chopped
  • 1 stick butter
  • 1 t. marjoram
  • ½ t. each of salt and pepper

Sauté onion in butter.  Mix in the rest of ingredients until the cheese is melted.  Dip with plain tortilla chips.

Once cheese has been added do not try to reheat as the cheese will separate.

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