SPICY CHEESE AND GREEN CHILE DIP

SPICY CHEESE AND GREEN CHILE DIP
Serve this dip with raw veggies, crisp tortilla chips, or sliced crusty bread.
SERVES 6

1 can (14½ ounces) stewed tomatoes, drained
1 medium red onion, cut into 1-inch chunks
¼ cup packed chopped fresh parsley
1 can (4 ounces) diced green chiles with their juice
1 medium clove garlic
1 tablespoon white wine vinegar
1 teaspoon dried oregano
½ teaspoon salt
2 cups shredded Monterey Jack cheese, divided

1. Preheat the oven to 375°F.
Coat a 1-quart ovenproof crock
or casserole with cooking spray.
2. Put the drained tomatoes,
onion, parsley, chiles, garlic,
vinegar, oregano, and salt in a
food processor with the steel
blade in place. (Alternatively,
you might use a blender, but be
careful not to overprocess the
mixture.) Process the mixture
until the tomatoes and onions
are coarsely chopped. Transfer
to the casserole, stir in ½ cup of
the shredded cheese, then top
with the remaining 1½ cups
cheese. (At this point you can
cover and refrigerate the dish
and heat it just before serving.)
3. Bake, uncovered, for 20 minutes
or until the dip is hot and
the cheese is melted. Serve hot