Hot Chili Tomato Dip

Hot Chili Tomato Dip

2 to 3 T. butter 2 large onions, chopped fine 2 garlic cloves, minced 3 T. minced green chili peppers 1 T. Worcestershire 1 cup grated Jack cheese 2 1/2 cups canned tomatoes, drained and chopped 1 T. cornstarch, dissolved in water Corn chips

Melt butter in pan. saut� onions, garlic and pepper about 4 minutes. Add Worcestershire. Melt cheese in top of double boiler over simmering water. Stir in tomatoes and cooked onion mixture. When this begins to bubble, stir in cornstarch mixture. Stir until sauce thickens. Pour into top of chafing dish and keep hot while serving with corn chips as dippers. Serves 8 Source: My Old Recipes

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