Shelly's Recipe

QUARTERBACK CHEESE DIP

Category: Dips - Hot

2 tbsp olive oil
4 green onions, chopped
3 tbsp flour
1 tsp cumin
1 (16 oz) container half-and-half
1 (8 oz) pkg cream cheese, softened
1 cup shredded cheddar and Monterey jack cheeses
1 (10 oz) can diced tomatoes with green chilies
4 pickled jalapenos, minced
Garnish: Chili powder and sliced green onions
Dippers: Tortilla chips and vegetables

Meat oil in a saucepan and add onions. Cook for 2 minutes then stir in flour and cumin; cook 1 minute, stirring constantly. 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 and jalapenos. Cook until heated through (do not allow to boil). Transfer to a serving bowl. Garnish and serve with dippers.