Chile Con Queso (Chile Cheese Dip)

1 cup monterey jack cheese
1/2 cup cheddar cheese
1/4 cup heavy cream
1 med. sized tomato, peeled chopped fine.
1 med. onion, chopped fine
1/4 cup parched green chiles
1 clove garlic, crushed

In double boiler over low heat, melt cheeses. When cheese melts, stir in cream gradually, stirring constantly. Add remaining ingredients.

Stir to blend flavors.

More cream may be necessary; if so, add only little bit at a time--a little goes a long way.

Serve warm in chafing dish, etc.

Yield: about 2 cups.