Source:

Will Aitchison - will1217@concentric.net

Serves/Makes:18

Ingredients

• 1 medium onion finely chopped
• 1-1/2 tbsp (20 ml) olive oil
• 1-1/2 tbsp (20 ml) butter
• 3 or more Jalapeno Chiles (depending upon taste), broadly chopped and seeded
• 4 medium tomatoes, chopped
• 2 packages of cream cheese (even the fat free stuff will do, though it's not best)
• 1 pint, half-and-half

Preparation

• Saute the onion in the olive oil and butter until clear.
• Add the tomatoes and chiles, bring to boil, and simmer for at least 15 minutes to reduce liquid and set the flavor.
• Stir in cream cheese, using whisk to distribute and mix.
• When cream cheese is melted, add half-and-half.
• Serve with any dipping food, including tortilla chips, carrots, tomatoes, celery, etc.

Comments

This is an adaptation of a wonderful recipe once served in a now-defunct Mexican restaurant in Arlington, Virginia. At least, it's my attempt to adapt the recipe.