3/4 cup onion, finely chopped
1 clove garlic, minced or pressed
1 tablespoon butter or margarine
14 1/2 ounce can whole, peeled tomatoes, drained
4 ounce can whole green chili peppers
1/8 to 1/4 teaspoon cayenne pepper
12 ounces mild cheddar cheese, grated
Tortilla or corn chips, for serving

Preparation Instructions:

1. Saute onion and garlic in butter until soft.

2. Chop tomatoes. Add onion mixture in skillet. Simmer until liquid evaporates.

3. Cut chilies in half crosswise. Sliced into 1/4 inch strips. Add to cooked mixture.

4. Stir in cayenne pepper and cheese.

5. Cook over low heat, stirring constantly, until cheese is just melted. Do not let cheese boil.

6. Serve in a pot on a warming tray or over a candle warmer.

7. Scoop up warm cheese dip with tortilla or corn chips.

Per serving: 271 calories; 14.9 g protein; 20.9 g fat; 6.0 g carbohydrates; 503 mg sodium.