• 1 2 oz. can chopped green chilies
• 1 medium onion, chopped
• 1/3 C. unsalted butter
• 1 14 1/2 oz. can tomatoes
• 4 5 oz. jar old English cheese spread
• 1/4 lb. Monterey Jack cheese, shredded
• 1/4 lb. sharp cheddar cheese, shredded

Sauté peppers and onions in large saucepan until soft (about 4 minutes). Mash tomatoes well and add to pan with juices. Heat to simmering, reduce heat to medium low: add cheese spread and heat, stirring constantly, until cheese melts. Add shredded cheeses and stir constantly until they melt. Serve dip hot with taco chips. An electric fondue pot is perfect as a serving dish. Add extra cheese if needed for additional thickening.