Warm cheese to room temperature. Melt butter in small saucepan, add onion and garlic, cover and sweat for 5 minutes over low heat. Meanwhile, place the tomatoes, green chiles, cumin and pepper in a food processor and chop thoroughly (dont puree). Add tomato mixture to pan, cook at medium heat for 3 to 5 minutes, or until most of the water has evaporated. Remove pan from heat, add cheese and stir until melted. Add cream to thin as needed. If you need to reheat the dip, use very low heat to avoid breaking down the cheese. Serve with tortilla chips or flour tortillas. Posted to CHILE-HEADS DIGEST by "Harry Jones"
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|Serving Size: 1 Serving (2240g)|
|Recipe Makes: 1|
|Calories from Fat: 5089 (86%)|
|Amt Per Serving||% DV|
|Total Fat 565.4g||754 %|
|Saturated Fat 324.3g||1622 %|
|Monounsaturated Fat 145.4g|
|Polyunsanturated Fat 23.4g|
|Cholesterol 1801.5mg||554 %|
|Sodium 7617.3mg||263 %|
|Potassium 3766.8mg||99 %|
|Total Carbohydrate 113.2g||33 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 106.5g|
|Protein 126.5g||181 %|
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Calories per serving: 5930
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