• Cooking Time: 15
• Servings: 10
• Preparation Time: 10
• 1 cup cheese Pepper Jack or Chihuahua, shredded
• 4 ounces green chiles, finely chopped
• 1/4 cup cream
• 2 Tablespoons finely chopped onion
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1 jalapeno pepper, finely chopped

1. Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally.
2. Serve with fresh tostadas or hot flour tortillas.

This a white cheese dip, but sometimes I add 1 Tablespoon of ground cayenne pepper. It does change the color & taste, like in the photo.