Hot Chili-Tomato Dip

American Food, 1974

15 minutes — 4 cups

Ingredients

3	tablespoon	butter
2	large	onions (finely chopped)
2	clove	garlic (minced)
3	tablespoon	green chili peppers (minced)
1	tablespoon	worcestershire sauce
1	cup	monterey jack cheese (grated)
2 1⁄2	cup	tomatoes (drained and chopped – canned tomatoes are fine)
1	tablespoon	cornstarch
		corn chips

Instructions

Melt butter in a saucepan and sauté onions, garlic, and peppers for about 4 minutes; add worcestershire sauce. Melt cheese in top part of double boiler over simmering water; stir in tomatoes and cooked onion mixture. When this begins to bubble stir in cornstarch mixed with a little water; stir until sauce thickens. Keep hot while serving with corn chips as dips.