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Tomato Nacho Dip

1 can (4 ounces) chopped green chilies
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup milk
1-1/2 cups (6 ounces) cubed process American cheese (Velveeta)
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup chopped fresh tomato
Tortilla chips

In a 1-1/2-qt. microwave-safe dish, combine chilies, onion and butter.
Cover and microwave on high for 45 seconds or until butter is melted.
Stir in flour until smooth. Gradually stir in milk until blended.

Printed from tasteofhome.com Oct 10, 2008

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Tomato Nacho Dip cont.

Cook, uncovered, on high for 30-60 seconds or until thickened. Add
cheeses and tomato. Microwave, uncovered, at 70% power for 1-2
minutes or until cheese is melted. Serve with tortilla chips.

Yield: 2-2/3 cups.